Sharon's bread pudding with custard sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Eggs | |
| 2½ | cup | Sugar |
| 1 | tablespoon | Cinnamon |
| 1 | tablespoon | Nutmeg |
| 1 | tablespoon | Vanilla |
| ½ | cup | Melted butter |
| 3 | cups | Milk |
| 1 | cup | Evaporated milk |
| 1 | French bread loaf | |
| Torn into 1-inch pieces | ||
| 1 | cup | Chopped pecans |
| 1 | cup | Raisins; (optional) |
| Sauce: | ||
| 4 | larges | Eggs |
| 4 | larges | Egg yolks |
| 1 | cup | Sugar |
| 2 | tablespoons | Cornstarch |
| 2 | cups | Milk |
| 1 | cup | Evaporated milk |
| 2 | teaspoons | Vanilla |
| 2 | tablespoons | Dark rum or amaretto |
Directions
Whip eggs until foamy. Add sugar, spices, vanilla, and melted butter; mix well. Add milk and torn pieces of French bread. Mix until all bread is saturated. Add pecans and raisins, if using. Pour into greased 9 x 13 inch pan. Bake at 350 degrees for 45 minutes. While bread is in oven, make custard sauce. Beat eggs and egg yolks together until light and creamy. Beat in sugar, cornstarch, milk and evaporated milk. Microwave at high for 2 minutes. Whip with wire whisk. Continue cooking at high until mixture is very thick, stirring with wire whisk every 30 to 60 seconds. (If you overcook, custard will have unsightly little bumps, blend in food processor or blender until smooth.)Remove from microwave and whisk in vanilla and amaretto or rum. Spoon over hot bread mixture in attractive bowls or glasses.
Serve warm. If making ahead, refrigerate both bread and custard.
Re-warm both in microwave.JM. Victorian Oaks Bed & Breakfast Minonk, Illinois