Bread Pudding

I fell in love with bread pudding as a teenager when my Mom and I shared some for dessert at Mimi's Cafe. I had never made it myself until recently for a church potluck. For something so good, it is really easy to make. Mimi's drizzles theirs with a rum sauce, but I made a vanilla sauce since I was taking it to church. It is an excellent dessert and it would be delicious for a brunch as well.

 

1 loaf French bread (cut into 1" cubes)
½ cup Raisins (soak ½ hour in
warm water and drain)
1 pinch Nutmeg
¼ lb. Butter (melted)
¼ cup Sugar
2 tsp. Vanilla
3 cupsHalf & Half
4 Eggs (beaten)

Fill a 9"x 9"x 2-½" baking pan with the bread cubes and sprinkle the raisins on top. Whisk the remaining ingredients together to make a batter, pour over the top of the bread and stir lightly. Allow the bread to soak for 30 mintues. The pan will be very full. Bake in a 325° oven for about 40 minutes, until the pudding is golden brown and puffed up around the edges. The center should be "set" but still a little soft.

Vanilla Sauce:

1 cup water

1/2 cup sugar

1 tablespoon cornstarch

2 tablespoons butter

2 teaspoons vanilla extract

pinch salt

 

Bring water to a boil in a small saucepan. Combine sugar and cornstarch, blend well. Add sugar and cornstarch mixture to boiling water; reduce heat to medium, stirring constantly, and cook until thickened. Remove from heat and add the butter, vanilla, and salt, stirring until butter is melted. Spoon over dessert.
Makes 3/4 cup.