Bread Pudding (tender) N Sauce (vanilla Or Spirited)

Total Time: 1 hr 30 mins Preparation Time: 20 mins Cook Time: 1 hr 10 mins

Ingredients

• 2 cups milk
• 1 cup sugar
• 1 teaspoon vanilla
• 2 tablespoons cornstarch
• 1 loaf pepperidge farm original bread (it makes for a firmer pudding, however i have used old stale hard rolls and it works well)
• 3 handfulls raisins (optional)
• 4 -6 cups whole milk
• 4 eggs
• 2 cups sugar
• 2 teaspoons vanilla
• salt
• cinnamon
• nutmeg

Recipe

• 1 can make the sauce the night or day before you make the pudding.
• 2 mix cornstarch with 1/4 cup of the milk until silky smooth.
• 3 mix all sauce ingredients in a small saucepan.
• 4 heat over medium heat, stirring constantly until starting to thicken.
• 5 if the sauce does not thicken, add another small amount of cornstarch/milk and continue to cook. do not cook til too thick as it will thicken more when cooled.
• 6 pour into a small pitcher and cool in fridge.
• 7 stir before serving to remove top skin or put saran wrap on top of sauce to lift skin.
• 8 preheat oven to 350°f.
• 9 for the pudding, break the bread into small pieces. leave that crust on!
• 10 sprinkle raisins over bread, if you are using them.
• 11 beat remaining ingredients together.
• 12 taste and adjust sugar and vanilla, if needed.
• 13 sprinkle top with cinnamon and nutmeg.
• 14 bake 1 hour or until a toothpick inserted in center comes out clean -- ie milk and egg mix is done.
• 15 serve warm with sauce.