Recipe by Kittencal@recipezazz
If your watching your waistline then this is definatley not a dish for you, but OMG is this delicious! The vanilla sauce can be made using 1 cup 18% table cream and 1/4 cup whipping cream but it will be very thin.
Top Review by hojochocho
I have used both parts of the recipe over the last 6 years or so. Family voted out the raisins, but we really LOVE the sauce! Must have Christmas morning breakfast! I have sometimes substituted some of the whipping cream with egg nog to up the Xmas factor-that replaces some of the nutmeg as well. Thanks for posting this!
- 3 large eggs, lightly beaten
- 1 1⁄2 cups sugar
- 2 tablespoons light brown sugar
- 1⁄2 teaspoon nutmeg
- 1⁄4 cup melted butter (no subs!)
- 2 3⁄4 cups whipping cream (or use 2 cups 18% cream and 3/4 cup whipping cream)
- 4 cups French bread, cubed
- 1 cup raisins
- 1⁄2 cup sugar
- 3 tablespoons light brown sugar
- 1 tablespoon flour
- 1 pinch nutmeg
- 1 large egg
- 2 tablespoons butter
- 1 1⁄4 cups whipping cream
- 1 tablespoon vanilla
Directions See How It's Made
- Set oven to 375 degrees.
- Butter a deep 2 or 3-quart baking dish.
- For the pudding; in a bowl combine the eggs, white sugar, brown sugar and nutmeg; stir in the melted butter and whipping cream; mix until well combined.
- Add in the bread cubes and raisins; toss to combine with the cream mixture.
- Transfer to the prepared baking dish.
- Bake for about 50-55 minutes.
- Cover with foil the last 30 minutes of baking to prevent excess browning.
- Let stand for 10 minutes (or more) before serving with vanilla sauce.
- For the vanilla sauce; in a heavy saucepan whisk all ingredients together (except vanilla) cook over medium heat whisking continuously for about 10 minutes or until thickened.
- Remove from heat and stir in vanilla.
- Serve warm or at almost room temperature with the pudding.