Enjoy this Bread Pudding recipe from the kitchen of North Lodge on Oakland bed and breakfast in Asheville, NC.
- 1 loaf france bread
- 1 quart milk
- 3 eggs
- 2 cups sugar
- 2 TBS vanilla
- 1 cup raisins
- 1 TBS nutmeg
- 3 TBS butter
Preheat oven to 350. Tear bread into a medium bowl. Pour milk over break and mix well; set aside to soak 5-10 minutes. Combine eggs, sugar, vanilla, raisins and nutmeg. Add to bread mixture, stirring until combined. Melt butter in a 1½ quart baking dish. Pour in bread mixture. Bake 45 minutes or until firm. Remove from oven and allow to cool. Divide into desired portions and top with warm vanilla sauce.
Vanilla Sauce
- ½ cup butter
- 1 cup sugar
- 1 egg well beaten
- ½ cup half and half
- 1 Tbs Vanilla
Dissolve butter, half and half and sugar in double boiler. When very hot add egg and whish fast so sauce doesn’t curdle. Cool, stir in vanilla.
