BRANDIED CINNAMON BREAD PUDDING

Steps:

• If using apples follows these steps.
• Chop apples into small bite sized pieces. Soak apples in lemon juice, 1 tablespoon brown sugar and 1/2 teaspoon cinnamon, cover and refrigerate over night before using.
• If using Black Berries follow same steps taking out the lemon juice and just tossing them in the brown sugar and teaspoon of cinnamon.
• Preheat oven to 350 degrees.
• Remove crust from 1 french bread and slice legthwise down the middle, then cut into 8 pieces.
• Pour milk into a small pot and add granulated sugar; bring to a boil.
• Beat eggs, brandy and almond flavoring together.
• Whisk in a little of the hot milk, then add remainder, whisking until mixed together.
• Layer half the bread pieces in a 9 inch square pan.
• Pour half the liquid mixture over it.
• Mash mixture with your hands, then pat down into a layer.
• Mix prepared fruit with nutmeg, remaining cinnamon, remaining brown sugar, some of the remaining milk mixture and raisins.
• Spoon over bread.
• Remove crust from remaining bread in 1 1/2 inch rounds.
• Overlap bread on top of fruit and pour the remaining milk mixture on top.
• Bake 25 minute.
• Glaze with preserves of choice.
• Brandy Cream Sauce.
• Beat cream with brandy and cinnamon until mixture thickens.
• Pour brandy cream sauce over each serving.