BREAD PUDDING WITH CUSTARD SAUCE
Linda legg
ingredients
- 2 cups milk
- 1 cup sugar
- 2 eggs
- 2 teaspoons pumpkin pie spice
- 2 teaspoons vanilla extract
- 4 cups day-old white or French bread, torn into pieces
- SAUCE:
- 3 cups milk
- 3 egg yolks
- 3/4 cup sugar
- 1/4 cup cornstarch
- Pinch of salt
- 2 tablespoons butter or margarine
- 2 teaspoons vanilla extract
directions
- 1
Preheat the oven to 350 degrees. Lightly spray a 9 x 9-inch pan with nonstick vegetable oil coating; set aside.
- 2
2. To make the pudding: In a large bowl, whisk together the milk, sugar, eggs, pumpkin pie spice and vanilla. Stir in the bread and raisins. Turn the mixture into the prepared pan.
- 3
3. Bake in the preheated oven for 50 minutes.
- 4
4. Meanwhile, to prepare the sauce: In the top of a double boiler, whisk together the egg yolks, sugar, cornstarch and milk. Cook over boiling water, stirring constantly, until the mixture thickens and coats the spoon. Remove from the heat and stir in the butter and vanilla until the butter is melted.
- 5
5. Spoon the warm custard sauce over individual servings of the warm bread pudding.
Source: Linda legg
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