Bread pudding with vanilla sauce

6 Servings

Ingredients

QuantityIngredient
3largesEggs, lightly beaten
cupSugar
2tablespoonsLight brown sugar
½teaspoonGround nutmeg
¼cupButter, melted
cupWhipping cream
4cupsFrench bread, cubed
¾cupRaisins
½cupSugar
3tablespoonsLight brown sugar
1tablespoonAll-purpose flour
1Dash of ground nutmeg
1largeEgg
2tablespoonsButter
cupWhipping cream
1tablespoonVanilla extract

Directions

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@...