Bread Pudding with Vanilla Sauce

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Title: Bread Pudding with Vanilla Sauce
Categories: Desserts, Pudding, Sauce, Posted-mm, Suzy
Yield: 6 Servings

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

MMMMM-----------------------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

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