BREAD PUDDING--TWO SAUCES

BREAD PUDDING--TWO SAUCES

1 long, 8 oz loaf French or Italian Bread (not sourdough), or 8 slices firm white bread, crusts removed

1/4 c. butter, softened

4 eggs

2 egg yolks

3/4 c. sugar

1 ½ tsp. Vanilla

Powdered sugar

Whipped cream

½ tsp. Cinnamon

1/4 tsp. Nutmeg

1/8 tsp. Salt

3 c. milk

2/3 c. heavy cream

Respberry Sauce:

2 (10 oz.) Pkg. Frozen raspberries

1 Tbsp. Cornstarch

½ c. cold water

1 Tbsp. Lemon juice

Sugar (as needed, to taste)

Brandy Sauce:

3 egg yolks

1 c. sugar

1 tsp. Vanilla

1 ½ c. milk

1 Tbsp cornstarch

1/4 c. water

1 ½ oz brandy (whiskey or rum may be used)

Spread butter on one side of bread slices. Layer slices, buttered side up, in a greased 2-quart baking dish. In large bowl, beat eggs, yolks, sugar, vanilla, cinnamon, nutmeg and salt. Heat milk and cream until small bubbles appear around edge of pan. Gradually add to egg mixture. Pour over bread. Place baking pan in another shallow pan which has 1 inch of water up sides of baking dish. Bake for 45 to 50 minutes, until set, at 375 degrees. Cool slightly and dust with powdered sugar. Broil 1 minute until sugar melts and forms glaze.

Puree raspberries, strain and discard seeds. In pan, mix cornstarch and water until smooth. Add puree and cook until thickened, stirring constantly. Cool and add lemon juice. Serve warm sauce on plate or bowl, bread pudding on top and garnished with whipped cream.

In saucepan, slightly beat egg yolks and add next sugar, vanilla, and milk. Blend well. Cook over low heat until mixture comes to boil. Blend cornstarch in water and stir into hot mixture. Continue cooking until thickened. Remove from eat and stir in brandy. Serve warm or chilled

Option: you may add ½ cup almonds and/or ½ cup raisins to the bread pudding, layer them with the bread.

Note: I actually use chunks of bread torn into pieces or diced. Sometimes I toast the bread before making the pudding. It’s up to you.