Bread Pudding with Vanilla Sauce

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.

375 degrees F. for 50-55 minutes, shielding with aluminum foil

30 minutes to prevent excessive browning. Let pudding stand 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

30 minutes; bake as directed. Sauce may be chilled up to

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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