MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Bread Pudding With Vanilla Sauce
Categories: Desserts, Pudding, Sauce
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 ds Ground nutmeg
1 lg Egg
2 tb Butter
1 1/4 c Whipping cream
1 tb Vanilla extract

Combine first 4 ingredients; stir in butter and whipping cream.
Gently stir in bread and raisins. Pour into a lightly greased 2 qt
souffle or deep baking dish.

Bake at 375?F for 50 to 55 minutes, shielding with aluminum foil
after 30 minutes to prevent excessive browning. Let pudding stand for
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 to 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 for
2 minutes or until thoroughly heated, stirring every 30 seconds.

Recipe FROM: Southern Living Magazine, Jan 1997

Posted by: Suzy <suzy@gannett.infi.net>

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