Bread Pudding with Vanilla Sauce

Categories: Puddings- Custards- Flans-parfaits

Ingredients

• Pudding:
• 1 lb. loaf French bread
• 2 cups half-and-half
• 2 cups milk
• 3 eggs, lightly beaten
• 2 cups granulated sugar
• 1 cup pecan halves, optional
• 3/4 cups raisins, optional
• 4 tsp. vanilla extract
• 3/4 tsp. ground cinnamon
• 1/4 cup melted butter
• Sauce:
• 1/2 cup butter
• 1 cup sugar
• 1/2 cup half-and-half
• 2 Tbsp. vanilla extract

Directions

1. Heat oven to 375 degrees.
2. Tear bread into 1-inch cubes and place in a large bowl. Add the half-and-half and milk. Let stand 10 minutes. Stir well with a wooden spoon.

3. Add eggs, sugar, pecans, raisins, vanilla and cinnamon. Stir well. Pour melted butter into a 9 × 13-inch pan, tilting pan to cat evenly. Spoon bread mixture into pan. Bake 40 to 45 minutes or until set and firm.

4. For the sauce: Combine the butter, sugar and half-and-half in a saucepan. Cook over medium heat until sugar dissolves. Bring to a boil. Reduce heat and simmer 5 minutes. Remove and let cool. Stir in vanilla. Serve warm over bread pudding.

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