Yield: 1 Servings
Measure | Ingredient |
---|---|
3 \N | Eggs; lightly beaten |
1½ cup | White sugar |
2 tablespoons | Brown sugar |
½ teaspoon | Nutmeg |
½ \N | Stick butter; melted |
3 cups | Heavy cream or half and half |
4 cups | Day-old white bread; cubed |
¾ cup | Raisins; (optional) |
1 \N | Eggs; beaten |
1½ cup | Heavy cream |
3 tablespoons | Brown sugar |
½ cup | White sugar |
2 tablespoons | Oleo; melted |
1 tablespoon | Flour |
1 teaspoon | Vanilla |
1 dash | Nutmeg |
BUTTER VANILLA SAUCE
In a large bowl, mix together eggs, sugars and nutmeg. Add melted oleo and cream. Mix well. Stir in bread and raisins and let stand 15 minutes, then pour into well-greased deep pan or casserole dish. Bake in 375ø oven for 50 to 60 minutes, until top is golden brown.
Butter Vanilla Sauce: Combine all ingredients in a double-boiler. Cook over medium heat, stirring constantly until thickened. Serve over bread pudding.
Posted to Bakery-Shoppe Digest V1 #442 by Lee Ann Hamm <lhamm@...> on Oct 25, 1997