I tried this recipe from www.allrecipes.com by Gail Law for my bread pudding and it was so good. The recipe calls for milk, but cream may be substituted. Pour over coffee cake. Refrigerate for a week or more and reheat just before serving.
Over medium heat, melt the butter in a small saucepan.
In a medium-size bowl, stir flour with sugar, then whisk into the melted butter until the mixture is moistened.
Stir in the milk until smooth. Cook, whisking frequently, until thickened and smooth, about 5 minutes.
Stir in brandy and vanilla.
Remove from heat and serve immediately.
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