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Bread Pudding with Custard Sauce
posted by Pat T 04-06-99 10:55 AM
Bread Pudding with Custard Sauce
8 large day-old croissants, torn into small pieces 4 cups milk
3 large eggs, lightly beaten
2 cups granulated sugar
1 cup pecans, toasted
1-1/2 Tblsp. Vanilla extract
1 tsp. Ground cinnamon
1/2 tsp. Ground nutmeg
Custard Sauce (recipe follows)
Place bread in a lightly greased 13-x9-inch pan. Add milk, and let stand 10 minutes. Blend mixture well using your hands. Stir in eggs and next 5 ingredients.
Bake at 325 degrees F. for 40 to 45 minutes or until firm. Serve with Custard Sauce.
Yield: 15 servings.
Custard Sauce:
1 cup sugar
1/2 cup butter or margarine
1/2 cup half-and-half
2 Tblsp. whiskey or 1/2 tsp. Vanilla extract
Bring first 3 ingredients to a boil in a heavy saucepan over medium heat, stirring until sugar dissolves. Reduce heat; and simmer mixture 5 minutes. Cool and stir in whiskey. Yield: 1-1/2 cups.
