BREAD PUDDING with Vanilla Sauce Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 large eggs, lightly beaten
1 ½ C sugar
2T light brown sugar
½ t ground nutmeg
¼ C butter, melted
2 ¾ C whipping cream
4 C cubed French bread
¾ C raisins
Vanilla Sauce ( see below)
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Directions: |
Directions:Combine first 4 ingredients; stir in butter and whipping cream. Gently stir in bread and raisins. Pour into a lightly greased 2-quart soufflé or deep baking dish.
Bake at 375 for 50-55 min, shielding with foil after 30 min to prevent excessive browning. Let pudding stand 10 min. before serving with warm vanilla sauce.
Yield 6-8 servings
VANILLA SAUCE
½ C sugar
3T light brown sugar
1T flour
Dash of ground nutmeg
1 large egg
2T butter
1 ¼ C whipping cream
1 T vanilla extract
Whisk 1st 7 ingredients in a heavy saucepan; cook over medium heat, whisking constantly, 10-12 minutes or until thickened. Remove from heat; still in vanilla. Serve warm or at room temp.
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 glass measuring cup on HIGH 2 minutes or until thoroughly heated, stirring every 30 seconds. |
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Personal
Notes: |
Personal
Notes: I first made this at Christmas in Utah in 1997. That was the beginning of my "cookbook" experience. I put together a very rough collection of the food we enjoyed that week. Our computers were very elementary compared to current machines. I have included all of those recipes in this book. some are the family standards, others we probably have not repeated. It is so very hard to believe that it was almost 20 years ago. It seems like yesterday.
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