Recipe - Chef Lees Bread Pudding

3 Eggs; lightly beaten
1 One half cup White sugar
2 tablespoon Brown sugar
One half teaspoon Nutmeg
One half Stick butter; melted
3 cup Heavy cream or half and half
4 cup Dayold white bread; cubed
Three fourths cup Raisins; (optional)

BUTTER VANILLA SAUCE
1 Eggs; beaten
1 One half cup Heavy cream
3 tablespoon Brown sugar
One half cup White sugar
2 tablespoon Oleo; melted
1 tablespoon Flour
1 teaspoon 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 wellgreased 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 doubleboiler. Cook over
medium heat, stirring constantly until thickened. Serve over bread pudding.

Posted to BakeryShoppe Digest V1 #442 by Lee Ann Hamm lhamm@premier.net
on Oct 25, 1997