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Vanilla Custard Sauce
6 egg yolks
3/4 C. sugar
2 C. milk
Pinch salt
Dash vanilla
Combine the egg yolks and sugar, and mix thoroughly until smooth. Set aside.
In a medium saucepan, bring milk to a boil. Add salt and vanilla.
Gradually pour the egg mixture into the hot milk, stirring constantly. Bring the
sauce to a boil for one second. Strain and cool.
Makes about 3 cups.
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Bread Pudding With Raisins
3/4 C. butter, softened
1-1/2 C. brown sugar
1 C. raisins
18 thick slices egg bread, cut into large cubes
1 quart half-and-half
8 eggs
3 T. sugar
1 T. vanilla extract
1 t. ground cinnamon
Coat an 8 x 12-inch baking dish with the butter. Sprinkle with brown sugar and
raisins. Press bread cubes into the pan.
In a large bowl, combine half-and-half, eggs, sugar, vanilla and cinnamon. Pour
over bread.
Preheat oven to 325°F. Bake pudding in a water bath for 1 hour.
Serve warm with Vanilla Custard Sauce or with soft-peaked whipped cream.
8 servings.
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