Cinnamon Raisin Bread Pudding With Vanilla Sauce

For the bread pudding, grease a 9x13x2 inch pan, place torn and dried cinnamon bread in the pan. Sprinkle with raisins and pecans. In a large bowl, beat milk, eggs, sugar and vanilla until well blended. Pour over bread. Cover and chill overnight. (You can also bake this the same day. I pour the cream over the bread then let it sit for an hour or so to soak it all up.)

Preheat oven to 350 F.

Dot mixture with butter slices. Place dish in a roasting pan, fill pan with hot water halfway up the sides of the baking dish. Bake 40 to 45 minutes or until bread pudding is set in the center.

For vanilla sauce, heat whipping cream and 1/4 cup sugar on top of a double boiler over simmering water. (I have no double boiler, so I just set a bowl over water in a saucepan that’s just a little bigger than the bowl.) Combine egg yolks and remaining 1/4 cup sugar in a small bowl. Beat until well blended.

Stir some hot mixture into the egg mixture, then pour the egg mixture into the double boiler. Stirring constantly, cook 8-10 minutes or until mixture thickens slightly and coats a spoon. Remove from heat; stir in vanilla. Serve warm sauce over bread pudding. Great!