Bread Pudding With Vanilla Saucedesserts, puddings, sauces 3 large eggs, lightly beaten 1 1/2 cup sugar 2 tablespoon light brown sugar 1/2 teaspoon ground nutmeg 1/4 cup butter, melted 2 3/4 cup whipping cream 4 cup french bread, cubed 3/4 cup raisins ----VANILLA SAUCE---- 1/2 cup sugar 3 tablespoon light brown sugar 1 tablespoon all-purpose flour 1 dash of ground nutmeg 1 large egg 2 tablespoon butter 1 1/4 cup whipping cream 1 tablespoon 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. Yield: 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 |
