BBS:      TELESC.NET.BR
Assunto:  5/22 Vanilla Pudding 2
De:       Ben Collver
Data:     Fri, 22 May 2026 12:23:43 -0400
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MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Bread Pudding With Vanilla Sauce
 Categories: Desserts, Pudding, Sauce
      Yield: 6 Servings

      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

MMMMM-----------------------VANILLA SAUCE----------------------------
    1/2 c  Sugar
      3 tb Light brown sugar
      1 tb All-purpose flour
      1 ds Ground nutmeg
      1 lg Egg
      2 tb Butter
  1 1/4 c  Whipping cream
      1 tb Vanilla extract

  Combine first 4 ingredients; stir in butter and whipping cream.
  Gently stir in bread and raisins. Pour into a lightly greased 2 qt
  souffle or deep baking dish.

  Bake at 375?F for 50 to 55 minutes, shielding with aluminum foil
  after 30 minutes to prevent excessive browning. Let pudding stand for
  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 to 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 for
  2 minutes or until thoroughly heated, stirring every 30 seconds.

  Recipe FROM: Southern Living Magazine, Jan 1997

  Posted by: Suzy 

MMMMM

    Wherever you go, there you are!

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