Bread Pudding with Cream Sauce

Toast the 8 slices of bread, butter them and sprinkle with cinnamon.

Tear the slices – not too small and place into a buttered 9×13 dish.

Add the Apple and Raisins and mix slightly.

Place this dish into a larger dish and fill the second dish about half way with water to create a water bath.

Scald the 4 cups of milk. I do this in the microwave for about 4-5 minutes.

Add the 6 eggs, 1 cup sugar, and 1tblsp vanilla and mix well. I use a hand mixer.

Pour the mixture over the bread mixture – being careful to soak every piece of bread. Don’t be afraid to push it around and give them all a good dunk. Sprinkle the top with Cinnamon.

Place both dishes into the oven and bake at 350, uncovered for 1 hour.

Cream Sauce
Heat the two cups of heavy cream over medium-low heat.

Add 1/4 cup sugar and 1/4 cup Irish Cream Liquor.

Separately mix the cornstarch with enough water so that it is no longer lumpy.

Slowly incorporate this into the cream mixture. Once this mixture starts to thicken add the vanilla. Heat through and serve warm over the warm bread pudding.

I promise you there will be no leftovers!