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Bread Pudding With Vanilla Sauce

3 large eggs, lightly beaten
1 12 cups sugar
2 tablespoons light brown sugar
12 teaspoon nutmeg
14 cup melted butter (no subs!)
2 34 cups whipping cream (or use 2 cups 18% cream and 3/4 cup whipping cream)
4 cups French bread, cubed
1 cup raisins
12 cup sugar
3 tablespoons light brown sugar
1 tablespoon flour
1 pinch nutmeg
1 large egg
2 tablespoons butter
1 14 cups whipping cream
1 tablespoon vanilla


Set oven to 375 degrees. Butter a deep 2 or 3-quart baking dish. For the pudding; in a bowl combine the eggs, white sugar, brown sugar and nutmeg; stir in the melted butter and whipping cream; mix until well combined. Add in the bread cubes and raisins; toss to combine with the cream mixture. Transfer to the prepared baking dish. Bake for about 50-55 minutes. Cover with foil the last 30 minutes of baking to prevent excess browning. Let stand for 10 minutes (or more) before serving with vanilla sauce. For the vanilla sauce; in a heavy saucepan whisk all ingredients together (except vanilla) cook over medium heat whisking continuously for about 10 minutes or until thickened. Remove from heat and stir in vanilla. Serve warm or at almost room temperature with the pudding. Delicious!

Source: www.food.com