Title: Chef Lee's Bread Pudding
Categories: None
Yield: 1 Servings

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)

----------------------------BUTTER VANILLA SAUCE----------------------------
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

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 375ø 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
on Oct 25, 1997