OLD-FASHIONED BREAD PUDDING WITH VANILLA SAUCE

What bread can be used for bread pudding?
You DO want to use day-old bread or bread that’s dry and doesn’t have much moisture in it.
It’s available by the loaf: You want the ability to cube or slice bread to the dimensions of your preference. That means unsliced bread is the way to go.
They’re sturdy: bread pudding require a soak in an egg and milk mixture to create the custardy final product.
It should be fine! Of course, most of the flavor of these finished dishes comes from seasoning the cream mixture and spices, but the bread should taste good too. Enriched breads like challah and brioche are particularly popular, but they can also be made with toasted white bread.
If your bread is still fresh or not dry, you can cut it into pieces, place it on a baking sheet, put it in the oven and bake it for about 8-10 minutes. You don’t want to completely toast the bread, just dry it.

INGREDIENTS:

4 cups (8 slices) white bread, diced
1/2 cup raisins
2 cups milk
1/4 cup butter
1/2 cup sugar
2 eggs, lightly beaten
1 tablespoon vanilla
1/2 teaspoon ground nutmeg sauce

Ingredients :

1/2 cup butter
1/2 cup sugar
1/2 cup whipping cream
1 tablespoon vanilla

INSTRUCTION:

Pudding:

Preheat the oven to 180°C.
In a large bowl, combine bread and raisins.
Combine milk and 1/4 cup butter in a 1-quart saucepan. Cook over medium heat until butter melts (4 to 7 minutes). Pour the milk mixture over the bread; Let rest for 10 minutes.
Mix all remaining pudding ingredients together.
Pour into a buttered 1 1/2 liter baking dish.
Bake for 40-50 minutes or until the cake is set in the center.

Sauce:

Combine all sauce ingredients except vanilla in a 1-quart saucepan. Cook over medium heat, stirring occasionally, until mixture thickens and boils completely, 5 to 8 minutes.
Remove from heat and add the vanilla.
To serve, place the hot pudding on separate dessert plates; Serve with the sauce. Store
1/2 cup tightly packed brown sugar in the refrigerator