Yield: 6 Servings
|3 larges||Eggs, lightly beaten|
|2 tablespoons||Light brown sugar|
|½ teaspoon||Ground nutmeg|
|¼ cup||Butter, melted|
|2¾ cup||Whipping cream|
|4 cups||French bread, cubed|
|3 tablespoons||Light brown sugar|
|1 tablespoon||All-purpose flour|
|1||Dash of ground nutmeg|
|1¼ cup||Whipping cream|
|1 tablespoon||Vanilla extract|
Source: Southern Living Magazine 1/97 COMBINE first 4 ingredients; stir in butter and whipping cream.
Gently stir in bread and raisins. Pour into a lightly greased 2-quart souffle or deep baking dish.
BAKE at 375 degrees F. for 50-55 minutes, shielding with aluminum foil after 30 minutes to prevent excessive browning. Let pudding stand 10 minutes before serving warm with Vanilla Sauce.
VANILLA SAUCE: Whisk first 7 ingredients in a heavy saucepan; cook over medium heat, whisking constantly, 10-12 minutes or until thickened. Remove from heat; stir in vanilla, Serve warm or at room temperature. Yield: 1¾ cups
NOTE:* Unbaked pudding may be chilled up to 1 day. Let stand at room temperature 30 minutes; bake as directed. Sauce may be chilled up to 2 days. Microwave in a 2-cup glass measuring cup at HIGH 2 minutes or until thoroughly heated, stirring every 30 seconds.
From the recipe files of suzy@...