Made with seven slices of buttered bread.
I couldn’t actually find a brandy sauce recipe in this box, so here’s one from the December 15, 1974 edition of the Oxnard (California) Press Courier:
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Brandy sauce: Heat 1 cup sugar, 1/2 cup half and half, 1/2 cup butter and 1 teaspoon pure vanilla extract until it comes to a boil. Stir in 2 tablespoons brandy. Serve hot.
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From a box sold in Nampa, Idaho.
Orange Bread Pudding
[Ingredients:
7 slices bread, buttered
1 Tbsp. orange rind
juice and rind of 1 lemon
4 eggs
1/2 c. sugar
2 c. orange juice]
Remove crusts from 7 slices bread. Butter the slices generously, break them into pieces, and place in a greased 8 inch casserole.
Sprinkle them with 1 Tbsp. grated orange rind and grated rind of 1 lemon .
Beat 4 eggs with 1/2 cup sugar.
Add 2 cups orange juice; the juice of 1 lemon should be part of the 2 cups; and beat again.
Pour over the bread and let stand 1 hour.
Bake 325 for 40 minutes.
Serves 6.
(Use Brandy sauce topping.)