FOR BREAD PUDDING:
6 cups raisin bread, cubed
4 ounces melted butter
5 eggs
5 cups milk
3/4 cup sugar
1/2 cup raisins
1 teaspoon vanilla
FOR VANILLA SAUCE:
1/2 cup heavy cream
1/4 cup sugar
2 egg yolks
1 tablespoon flour
1/4 teaspoon vanilla
2 scoops vanilla ice cream
Preparation
BREAD PUDDING
Cut bread slices into one inch squares and toast in a hot oven. Place in the bottom of a casserole dish and drizzle with melted butter. Combine remaining ingredients and pour over bread. Bake at 350
degrees until custard is firm, approximately 45 minutes.
VANILLA SAUCE:
Combine cream and sugar in a two quart saucepan and bring just to a boil. Remove from heat. In a mixing bowl, beat egg yolks, flour, vanilla and salt; stir in a little of the hot cream. Add this mixture to the rest of the hot cream. Cook, stirring constantly until just thickened. Remove from heat and add ice cream, stirring until melted. Strain. Serve with Bread Pudding.
