Bread pudding with sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Water |
| ¾ | cup | Powdered milk |
| 2 | Eggs; well beaten | |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Vanilla |
| 1¼ | cup | Sugar |
| 1 | cup | Raisins |
| ¼ | cup | Margarine |
| 1 | Loaf day old bread | |
| ¼ | cup | Sugar |
| 2 | teaspoons | Cornstarch |
| ¼ | cup | Powdered milk |
| ⅓ | teaspoon | Salt |
| 1½ | cup | Water |
| 1½ | teaspoon | Vanilla |
Directions
PUDDING
SAUCE
Tear bread into quarters. Blend water and milk, beat in eggs. Blend salt, vanilla and sugar and stir into milk mix- ture. Add raisins and margarine.
Mix bread in liquid until lightly moistened. Do not overmix. Bake in well greased 8 x 8 x 2-inch pan at 350 degrees until lightly browned. Sauce: Mix with wooden spoon sugar, starch, milk and salt. Blend in ½ cup water and stir until smooth. Add vanilla and remaining cup of water and cook over medium heat until thickened. Pour over warm pudding.
Posted to recipelu-digest Volume 01 Number 657 by "Diane Geary." <diane@...> on Jan 31, 1998