BREAD PUDDING with CUSTARD SAUCE

Bread Pudding with Custard Sauce

NOTE: This warm bread pudding will take you back to grandma's house with memories long remembered. There is just nothing like a bowl of bread pudding laced with cinnamon and raisins. Topped with warm custard sauce, one could drift away in goodness.

3 tablespoons melted butter

8 cinnamon rolls, iced or plain

1 quart whole milk

6 eggs, beaten

1 ½ cups sugar

1 teaspoon cinnamon

1 cup raisins

2 tablespoons vanilla

1. Preheat oven to 350-degrees. Spread melted butter in a 13-inch by 9-inch pan; set aside. In large bowl, place the cinnamon rolls and pour milk over rolls. Let milk soak about 10 minutes; crush with hands until blended.

2. In medium bowl, beat the eggs. Add the sugar, cinnamon, raisins and vanilla; mix together well. Add the egg mixture to the cinnamon roll mixture and stir together until well blended.

3. Pour the pudding mixture into the buttered pan. Bake uncovered for 25 to 30 minutes or until pudding is firm. Let cool slightly. Spoon pudding into dessert dishes and serve with warm Custard Sauce, see below. Serves 12 to 15.

Custard Sauce

2/3 cup sugar

¼ teaspoon salt

2 tablespoons cornstarch

1 tablespoon flour

2 ¼ cups whole milk

3 egg yolks, beaten fluffy

1 tablespoon vanilla

1 tablespoon butter

1. Mix sugar, salt cornstarch and flour in a 3-quart saucepan. Stir in milk slowly and cook over medium heat stirring constantly using a slotted plastic spoon or spatula. Cook until mixture thickens and begins to boil. Boil gently for 1 minute, scraping bottom of pan to avoid burning.

2. Remove from heat. Slowly pour half of mixture into beaten egg yolks, stirring constantly with a whisk; then blend egg yolk mixture into remaining hot pudding sauce in saucepan. Add the vanilla and butter and stir in well. Spoon warm sauce over the bread pudding.