| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | French | Desserts, Pudding, Sauce, Posted-mm, Suzy | 6 | Servings |
INGREDIENTS
| 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 |
| 1/2 | c | Sugar |
| 3 | tb | Light brown sugar |
| 1 | tb | All-purpose flour |
| 1 | Dash of ground nutmeg | |
| 1 | lg | Egg |
| 2 | tb | Butter |
| 1 1/4 | c | Whipping cream |
| 1 | tb | Vanilla extract |
INSTRUCTIONS
VANILLA SAUCE Source: Southern Living Magazine 1/97 COMBINE first 4 ingredients; stir in butter and whipping cream. Gently stir in bread and raisins. Pour into a lightly greased 2-quart souffle or deep baking dish. BAKE at 375 degrees F. for 50-55 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, 10-12 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 2 minutes or until thoroughly heated, stirring every 30 seconds. From the recipe files of suzy@gannett.infi.net Posted to MM-Recipes Digest V4 #186 by "Griff" <wgriffin@ix.netcom.com> on Jul 19, 1997
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