EVELYN'S BREAD PUDDING

---

1 French loaf bread
6 eggs
1-1/2 cups sugar
1quart milk (or 4 cups) 1 cup light cream
1 teaspoons vanilla
1/3 cup golden raisins (optional)

Cut bread into 1-1/2 inch cubes. Let dry overnight. Prehead oven to 325 degrees. Beat eggs until frothy. Blendin sugar. Gradually beat in milk, cream and vanilla. Combine bead cubes and raisins in large bowl. Pour into 9X13 pan and bake for 65-70 minutes.

Carmel Sauce

1/2 cup butter
1/2 cup packed browned sugar
1/2 cup granulated sugar
1/2 cup whipping cream
1 teaspoon vanilla

Combine all ingredients, except vanilla, in medium size heavy saucepan. Heat to boiling over medium heat, stirring frequently. Boil and stir 1 minute. Cool slightly. Stir in vanilla. Sauce can be made up to 5 days ahead of time. Store, covered, in refrigerator.

---

Do you like this site? Tell a friend! Name Email You: Friend:

[ Get your own FREE referral system! ]

---

Use your browser's 'back' button to return to the 'Kitchen'.

This page hosted by Get your own Free Home Page