Bread Pudding with Vanilla Sauce

2 whole Eggs (sl. beaten)
2 1/4 cups milk
1 teaspoon Vanilla
1/2 tead Cinnamon
1/2 teaspoon Salt
3 cups bread cubes (3 days old)
1/2 cup Brown sugar
1/2 cup Raisins
Vanilla Sauce :
3 Eggs (slightly beaten)
1/3 cup Sugar
1 dash Salt
2 1/2 cups milk
1 teaspoon Vanilla

Combine eggs, milk, vanilla, cinnamon and salt. Stir in bread cubes. Stir in brown sugar and raisins. Pour mixture into 8×1 3/4 in round oven wear cake dish. Place dish in large shallow pan on oven rack. Pour hot water into larger pan, 1 inch deep. Bake at 350 degrees for about 45 mins. or until knife comes out clean. Serve with warm vanilla suce.

Vanilla Sauce

Mix eggs, sugar and salt in heavy 2-quart saucepan. Stir in milk gradually. Cook over low heat, stirring constantly, until mixture just coats a metal spoon-15-20 mins.

Remove custard from heat; stir in vanilla. Place saucepan in cold water until custard is cool. (If custard curdles beat vigorously with hand beater until smooth.) Cover and refrigerate at least 2 hours but no longer than 24 hours

Per Serving (excluding unknown items): 363 Calories; 11g Fat (27.0% calories from fat); 13g Protein; 54g Carbohydrate; 1g Dietary Fiber; 182mg Cholesterol; 499mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 1 Non-Fat Milk; 1 1/2 Fat; 1 1/2 Other Carbohydrates.

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