Bread Pudding with Vanilla Sauce

Title:
Bread Pudding with Vanilla Sauce

Yield:
6 Servings

Categories:
Desserts,
Pudding,
Sauce,
Suzy




Ingredients:





     3 lg Eggs, lightly beaten


 1 1/2 c  Sugar


     2 tb Light brown sugar


   1/2 ts Ground nutmeg


   1/4 c  Butter, melted


 2 3/4 c  Whipping cream


     4 c  French bread, cubed


   3/4 c  Raisins





-------------------------------VANILLA
SAUCE-------------------------------


   1/2 c  Sugar


     3 tb Light brown sugar


     1 tb All-purpose flour


     1    Dash of ground nutmeg


     1 lg Egg


     2 tb Butter


 1 1/4 c  Whipping cream


     1 tb 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: 1 3/4


 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@gannett.infi.net


 


 Posted to MM-Recipes Digest V4 #186 by "Griff" 
on


 Jul 19, 1997