* Ingredients :
+FOR THE PUDDING
°1 loaf (1 pound) (4 cups) French bread – in 1 1/2 inch cubes
1/2 c raisins )
°2 cups of milk
°1/4 cup butter
°1/2 cup sugar
°2 large eggs – lightly beaten
°1 tbsp. vanilla extract
°1/2 tsp. ground nutmeg
+FOR THE VANILLA SAUCE
°1/2 cup butter
°1/2 cup sugar
°1/2 cup firmly packed brown sugar
°1/2 cup heavy whipped cream
°1 tbsp. vanilla extract
* Methods Heat oven 350°F.
Butter a 1 ½ to 2 quart saucepan. Put aside.FOR PUDDINGPlacing bread cube on baking sheet. Baking for 8 to 10 min Combine toast cubes and raisins in prepared pan. Put aside.
Mixing milk and 1/4 c butter in 1-quart saucepan. Cook over medium heat for 4 to 7 minutes or until the butter has melted. Cool slightly.
In a large mixing bowl, combine the sugar, eggs, vanilla and nutmeg.
Mix well.Add milk mixture; mix well.Pour the mixture over the bread cubes.Transfer to the oven and bake for 40 to 45 minutes or until the mixture is set in the center. (Prepare the vanilla sauce while the pudding is baking.)Remove from the oven and let rest for 10-15 minutes.
FOR THE VANILLA SAUCE
While the pudding is in the oven, prepare the vanilla sauce.In a saucepan, combine butter, sugar, brown sugar and heavy whipped cream.
Cook over medium heat, stirring occasionally, for 5 to 8 minutes or until mixture thickens and comes to a full boil.Remove from the heat and gently stir in the vanilla.
Spoon hot pudding into individual dessert dishes; serve with sauce.If there is any left over, wrap in plastic wrap and store in the fridge for up to 5 days
Enjoy !