Makes an 8.5 x 4.5″ loaf
1 cup unsalted butter, room temperature, plus more to grease the pan
1 1/3 cups all-purpose flour
3/4 teaspoon baking powder
1/3 cup sugar
1 vanilla bean, chopped, or 2 teaspoons vanilla extract
1/2 teaspoon salt
3/4 cup sweetened condensed milk
1 tablespoon cognac (I used Brandy as the guy at the liquor store explained they tasted the same and the Brandy was cheaper and that I would be wasting my money if I was just using the cognac to bake with, so I just went with the Brandy)
3 large eggs
Preheat the oven to 325 degrees F. Butter an 8.5 x 4.5″ loaf pan and set aside.
In the bowl of a food processor, pulse the sugar and chopped vanilla bean until the bean is finely ground. Sift to remove the large bits of vanilla, then return the sugar to the processor. (If you’re opting for extract, simply put the sugar in the processor.)
and pulse just until combined, about 5 times. Scrape down the sides and bottom of the bowl, add the vanilla extract, if using, and finish mixing by hand to fully incorporate the eggs.