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Chef Andre's Brandy Bread Pudding
Bread Pudding: Toast French bread and add strawberry glazed pound cake. Place in baking pan (17-1/4 x 11-3/4 x 2-1/4 inches). Mix remaining ingredients with a large whisk; pour over bread and pound cake. Cover with foil and bake 1 hour at 325 degrees. Uncover and bake 15 more minutes at 350 degrees.
Brandy Sauce: Mix all ingredients well. Place sauce in a double boiler on medium heat and stir occasionally until mixture bubbles.
Scoop out portions of pudding and pour hot brandy sauce over pudding. Top with chopped roasted nuts and sprinkle with powdered sugar. Garnish with a strawberry.
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