| 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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