| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 3 |
|
Eggs; lightly beaten |
| 1 1/2 |
c |
White sugar |
| 2 |
tb |
Brown sugar |
| 1/2 |
ts |
Nutmeg |
| 1/2 |
|
Stick butter; melted |
| 3 |
c |
Heavy cream or half and half |
| 4 |
c |
Day-old white bread; cubed |
| 3/4 |
c |
Raisins; (optional) |
| 1 |
|
Eggs; beaten |
| 1 1/2 |
c |
Heavy cream |
| 3 |
tb |
Brown sugar |
| 1/2 |
c |
White sugar |
| 2 |
tb |
Oleo; melted |
| 1 |
tb |
Flour |
| 1 |
ts |
Vanilla |
| 1 |
ds |
Nutmeg |
INSTRUCTIONS
BUTTER VANILLA SAUCE
In a large bowl, mix together eggs, sugars and nutmeg. Add melted oleo and
cream. Mix well. Stir in bread and raisins and let stand 15 minutes, then
pour into well-greased deep pan or casserole dish. Bake in 375° oven for 50
to 60 minutes, until top is golden brown.
Butter Vanilla Sauce: Combine all ingredients in a double-boiler. Cook over
medium heat, stirring constantly until thickened. Serve over bread pudding.
Posted to Bakery-Shoppe Digest V1 #442 by Lee Ann Hamm <lhamm@premier.net>
on Oct 25, 1997
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