INGREDIENTS

INSTRUCTIONS

Cut the bread into 1 inch slices and then into 1 inch squares.  Toast
in a 400  oven until nice and golden brown.  Grease the bottom of a
casserole (just a little smaller than 9 X 13)  and place the toasted
bread equally spread in the casserole.  Drizzle  the butter over the
top of the bread squares.  Combine the rest of the pudding ingredients
and pour over the bread.  Bake at 350  until the custard is firm.  This
will take approximately  45 minutes.  To make a peach bread pudding,
place sliced peaches on top before  baking.  Vanilla Sauce  Combine the
cream and sugar in a pan.  Bring to a boil.  Remove from  the heat.
Beat the yolks, flour, vanilla, and salt.  Stir in a  little of the hot
cream to temper.  Add this mixture to the rest of  the hot mixture.
Cook, stirring continually (don't overcook) until  just thickened.
Remove and add the ice cream.  Stir until the ice  cream is melted.
Strain through a fine sieve or cheesecloth.  If you like the flavor of
brandy or Grand Marnier, add to the custard  (to taste) after it is
done.  I like the sauce to be warm when I serve it.  Taken from an
episode of Chef du Jour/FTVN.  The chef was from the  Greenbrier Hotel
in West Virginia.  Posted to MM-Recipes Digest  by Marie Bordewisch
<msleukie@mindspring.com> on Nov 07, 1998

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