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Bread Pudding with Vanilla Sauce




Source of Recipe


Southern Living, JANUARY 1997


Recipe Introduction


Yield
6 to 8 servings


List of Ingredients




3 large eggs, lightly beaten
1 1/2 cups sugar
2 tablespoons light brown sugar
1/2 teaspoon ground nutmeg
1/4 cup butter, melted
2 3/4 cups whipping cream
4 cups cubed French bread
3/4 cup raisins

Vanilla Sauce
1/2 cup sugar
3 tablespoons light brown sugar
1 tablespoon all-purpose flour
Dash of ground nutmeg
1 large egg
2 tablespoons butter
1 1/4 cups whipping cream
1 tablespoon vanilla extract



Recipe



Preparation
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 to 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 to 12 minutes or until thickened. Remove from heat; stir in vanilla. Serve warm or at room temperature.
Yield
1 3/4 cups