Modern Thanksgiving Pudding

Ingredients

• 4 cups Milk (Whole milk recommended)
• 1.25 cups Cracker crumbs (Use plain crackers like saltines or Ritz)
• 1 cup Sugar (Granulated sugar)
• 4 Eggs (Large eggs)
• 0.33 cup Butter (Melted unsalted butter)
• 0.5 teaspoon Ground nutmeg
• 1 teaspoon Salt
• 1.5 cups Raisins (Seedless raisins)
• 0.25 cup Brandy (For brandy sauce)
• 0.5 cup Butter (For brandy sauce)
• 1 cup Powdered sugar (For brandy sauce)
• 0.25 cup Heavy cream (For brandy sauce)

Instructions

1. 1In a saucepan, heat the milk over medium heat until it just begins to simmer. Do not boil. Remove from heat.
2. 2Pour the scalded milk over the cracker crumbs in a large bowl. Let stand until cool, about 15 minutes.
3. 3Add the sugar, eggs (slightly beaten), melted butter, nutmeg, and salt to the cracker and milk mixture. Stir well to combine.
4. 4Place raisins in a small saucepan, cover with boiling water, and parboil until softened, about 5 minutes. Drain well.
5. 5Add the softened raisins to the pudding mixture and stir to distribute evenly.
6. 6Pour the mixture into a buttered 8x8 inch baking dish. Bake in a preheated oven at 325°F (160°C) for 2 hours and 30 minutes, stirring after the first 30 minutes to prevent raisins from settling.
7. 7In a saucepan, melt butter over medium heat. Remove from heat and whisk in powdered sugar until smooth. Stir in brandy and heavy cream. Heat gently until warmed through, but do not boil.
8. 8Let the pudding cool slightly before serving. Serve warm with Brandy Sauce.