Recipe of Bread Pudding with Vanilla Sauce - Food Recipes

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Title: Bread Pudding with Vanilla Sauce
Categories : Desserts, Pudding, Sauce, Posted-mm, Suzy
Serving size: 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 -----------------------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.
Serving size: 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