Chef Point Café Bread Pudding Recipe

Chef Point Café Bread Pudding

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Makes 8 to 10 servings
1 (1-pound, 6-ounce) loaf Texas toast bread, divided
1 (15-ounce) loaf French bread, cut into 1-inch cubes
2 cups heavy whipping cream
2 cups half-and-half
2 cups milk
2 cups sugar
4 Eggs
1/2 teaspoon vanilla extract
Cognac Sauce
Makes about 1 3/4 cups
1/2 cup butter
1 cup sugar
2 cups water, divided
2 tablespoons cognac
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