Bread Pudding with Vanilla Sauce

By mynance

Ingredients

• 3 large eggs. Lightly beaten
• 1 1/2 1 ½ cup sugar
• 2 Tbsp. Light brown sugar
• 1/2 ½ tsp. Ground nutmeg
• 1/4 ¼ cup butter, melted
• 2 3/4 2 ¾ cup whipping cream
• 4 cups cubed French bread
• 3/4 ¾ cup raisins
• Vanilla Sauce
• 1/2 ½ cup sugar
• 3 Tbsp light brown sugar
• 1 tbsp all purpose flur
• Dash of ground nutmeg
• 1 large egg
• 2 Tbsp butter
• 1 1/3 cup whipping cream
• 1 tbsp vanilla extract

Preparation

Step 1

Bread Pudding

Combine first 4 ingredients. Stir in butter and cream. Gently sitr in bread and raisins. Pour into a lightly greased 2 quart souffle or deep baking dish. Bake at 375 for 50-55 minutes shielding with aluminum foil after 30 minutes to prevent excess 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.

Note: Unbaked pudding may be chilled up to 1 day. Let stand a room temperature 30 minutes. Bake as directed. Sauce may be chilled up to 2 days. Heat is a microwave