MMMMM----- Recipe via Meal-Master (tm) v8.05
  
       Title: Bread Pudding with Vanilla Sauce
  Categories: Desserts, Pudding, Sauce, Posted-mm, Suzy
       Yield: 6 Servings
  
       3 lg Eggs, lightly beaten
   1 1/2 c  Sugar
       2 tb Light brown sugar
     1/2 ts Ground nutmeg
     1/4 c  Butter, melted
   2 3/4 c  Whipping cream
       4 c  French bread, cubed
     3/4 c  Raisins
 
 MMMMM-----------------------VANILLA SAUCE----------------------------
     1/2 c  Sugar
       3 tb Light brown sugar
       1 tb All-purpose flour
       1    Dash of ground nutmeg
       1 lg Egg
       2 tb Butter
   1 1/4 c  Whipping cream
       1 tb Vanilla extract
  
   Source: Southern Living Magazine 1/97
   
   COMBINE first 4 ingredients; stir in butter and whipping cream.
   Gently stir in bread and raisins. Pour into a lightly greased 2-quart
   souffle or deep baking dish.
   
   BAKE at 375 degrees F. for 50-55 minutes, shielding with aluminum foil
   after 30 minutes to prevent excessive browning. Let pudding stand 10
   minutes before serving warm with Vanilla Sauce.
   
   VANILLA SAUCE: Whisk first 7 ingredients in a heavy saucepan; cook
   over medium heat, whisking constantly, 10-12 minutes or until
   thickened. Remove from heat; stir in vanilla, Serve warm or at room
   temperature. Yield: 1 3/4 cups
   
   NOTE:* Unbaked pudding may be chilled up to 1 day. Let stand at room
   temperature 30 minutes; bake as directed. Sauce may be chilled up to 2
   days. Microwave in a 2-cup glass measuring cup at HIGH 2 minutes or
   until thoroughly heated, stirring every 30 seconds.
   
   From the recipe files of suzy@gannett.infi.net
  
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