Ingredients :
FOR THE PUDDING
- one loaf (1 pound) (four cups) French bread - in 1 1/2 inch cubes
- half c raisins )
- two cups of milk
- a quarter cup butter
- a quarter cup sugar
- two large eggs – lightly beaten
- one tbsp. vanilla extract
- half tsp. ground nutmeg
FOR THE VANILLA SAUCE
- half cup butter
- half cup sugar
- half cup firmly packed brown sugar
- half cup heavy whipped cream
- one tbsp. vanilla extract
Methods
Heat oven three hundred fifty °F.
Butter a 1 ½ to two quart saucepan. Put aside.
FOR PUDDING
Placing bread cube on baking sheet. Baking for eight to ten min
Combine toast cubes and raisins in prepared pan. Put aside.
Mixing milk and a quarteer c butter in 1-quart saucepan. Cook over medium heat for four to seven minutes or until the butter has melted. Cool slightly.
In a large mixing bowl, combine the sugar, eggs, vanilla and nutmeg. Mix well.
Add milk mixture; mix well.
Pour the mixture over the bread cubes.
Transfer to the oven and bake for forty to forty five minutes or until the mixture is set in the center. (Prepare the vanilla sauce while the pudding is baking.)
Remove from the oven and let rest for ten to fifteen minutes.
FOR THE VANILLA SAUCE
While the pudding is in the oven, prepare the vanilla sauce.
In a saucepan, combine butter, sugar, brown sugar and heavy whipped cream.
Cook over medium heat, stirring occasionally, for five to eight minutes or until mixture thickens and comes to a full boil.
Remove from the heat and gently stir in the vanilla.
Spoon hot pudding into individual dessert dishes; serve with sauce.
If there is any left over, wrap in plastic wrap and store in the fridge for up to five days
Enjoy !
Would love to make the vanilla pudding..thanks