Adapted from "The Best Quick Breads" by Beth Hensperger
1In a small bowl with an electric mixer, beat the butter, zest, and sugar on medium speed until light and fluffy, scraping down the sides of the bowl as needed, about 2 minutes. Add the brandy and vanilla and beat until just smooth and incorporated, about 30 seconds.
2Scrape into a serving dish or plastic container, cover, and refrigerate overnight to meld the flavors. The sauce will have a solid consistency. Before serving, grate fresh nutmeg over the top. To serve, scoop out a small spoonful and push the sauce out of the spoon using a butter knife.
This delightful pound cake bread pudding is easy enough to throw together anytime, but impressive enough to serve for company. Pre-made Sara Lee pound cakes are the perfect base for a creamy, decadent bread pudding.
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