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Ingredients:
four cups (eight slices) cubed white bread
half cup raisins
two cups of milk
a quarter cup of butter
half cup of sugar
two eggs lightly beaten
one tablespoon of vanilla
half teaspoon ground nutmeg
Sauce Ingredients:
half cup of butter
half cup of sugar
half cup heavy whipped cream
one tablespoon of vanilla
How to do:
Pudding:
Heat the oven to three hundred fifty °F.
Blending bread also raisins in bowl.
Mixing milk and a quarter c butter in a 1-quart saucepan. Cooking on heat to butter is melted (four to seven minutes). Pour milk mixing on bread; letting stand ten min.
Stirring in all other pudding ingredients.
Pour to greased 1 half quart saucepan.
Bake forty to fifty minutes or until center is set.
Sauce:
Combine all sauce ingredients except vanilla in a one liter saucepan. Cook over high heat, stirring occasionally, until the mixture thickens and comes to a full boil
Remove from the heat and stir in the vanilla.
To serve, spoon hot pudding into individual dessert cups; serve with sauce. Keep refrigerated
half cup firmly packed brown sugar
Pudding:
Heat the oven to three hundred fifty °F.
Blending bread and raisins in bowl. Cook over high heat until the butter is melted (four to sevenmin). For mixing milk on bread; let stand ten minutes.
Cooking forty to fifty mins
Sauce:
Combine all sauce ingredients except vanilla in a one liter saucepan.
Remove from the heat and stir in the vanilla.
To serving, spoon hot pudding into individual dessert cups; serving with sauce. Keep refrigerated
half c firmly packed brown sugar
Enjoy !
