Sharon's Bread Pudding with Custard Sauce

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Title: Sharon's Bread Pudding with Custard Sauce
Categories: Inn recipes, Desserts
Yield: 1 servings


6 Eggs
2 1/2 c Sugar
1 tb Cinnamon
1 tb Nutmeg
1 tb Vanilla
1/2 c Melted butter
3 c Milk
1 c Evaporated milk
1 French bread loaf
Torn into 1-inch pieces
1 c Chopped pecans
1 c Raisins; (optional)
Sauce:
4 lg Eggs
4 lg Egg yolks
1 c Sugar
2 tb Cornstarch
2 c Milk
1 c Evaporated milk
2 ts Vanilla
2 tb Dark rum or amaretto


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


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