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Brandy Pudding with Brandy Sauce

Dissolve six ounces of crushed loaf-sugar in one-half pint of boiling milk; when cool, beat it with half a dozen eggs. Place at the bottom of a well-buttered dish a thick layer of stoned and chopped raisins and some chopped candied orange-peel; over these place some thin slices of stale bread that have been saturated in brandy, and then pour in the beaten eggs and milk. Cover the mouth of the basin with a piece of buttered paper, tie it down tightly, and let the basin stand for a few minutes; then place it in a saucepan partly filled with water, and steam for nearly two hours. Make a sweet sauce, and flavor it with brandy and vanilla. Turn the pudding out onto a dish, pour the sauce over it, and serve.