Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 3 larges | Eggs, lightly beaten |
| 1½ cup | Sugar |
| 2 tablespoons | Light brown sugar |
| ½ teaspoon | Ground nutmeg |
| ¼ cup | Butter, melted |
| 2¾ cup | Whipping cream |
| 4 cups | French bread, cubed |
| ¾ cup | Raisins |
| ½ cup | Sugar |
| 3 tablespoons | Light brown sugar |
| 1 tablespoon | All-purpose flour |
| 1 | Dash of ground nutmeg |
| 1 large | Egg |
| 2 tablespoons | Butter |
| 1¼ cup | Whipping cream |
| 1 tablespoon | Vanilla extract |
VANILLA SAUCE
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@...