Bread Pudding with Raisin Sauce (MRS)

By hmp13

This dessert is extremely home friendly and is just as delicious without the raisin sauce. It’s especially yummy served warm with milk and sugar sprinkled on it.

Ingredients

• Raisin Sauce:
• 5 cups coarse fresh breadcrumbs
• 5 eggs
• 2 cups sugar
• 2 cups milk
• 2 teaspoons vanilla
• 1/2 teaspoon nutmeg
• 2 tablespoons butter, melted
• 1 cup raisins
• 3 1/4 cups water
• 1 cup sugar
• 2 tablespoons freshly squeezed lemon juice
• Pinch of slat
• 2 tablespoons butter
• 1/2 teaspoon nutmeg
• 3 tablespoons cornstarch

Preparation

Step 1

Preheat the oven to 350. Butter a 9 by 13-inch baking dish. Spread the breadcrumbs in the bottom of the dish.

In a bowl, combine the eggs, sugar, milk and vanilla and stir until well blended. Pour over the bread and dust the top with the nutmeg. Bake for 55 to 65 minutes, until golden brown.

To make the sauce, in a bowl, combine the raisins and 3 cups of the water and stir well. Set aside to soak for 30 to 60 minutes. Drain the raisins, reserving the water. In a large saucepan over medium high heat, stir together the reserved soaking water, sugar, lemon juice, salt, butter, and nutmeg. Bring to a simmer, stirring for 2 minutes, until the sugar dissolves. In a small bowl, stir together the cornstarch and remaining ¼ cup water to make a smooth paste. Stir the cornstarch mixture into the saucepan and cook, stirring constantly, for 5 minutes, until thickened. Stir in the raisins and keep warm.

Remove the bread pudding from the oven and brush the top with the melted butter. Serve warm with the raisin sauce poured over the pudding.