Traditional Bread Pudding (Recipe)

Ingredients

Custard Sauce:

4 eggs, beaten

1 1/2 cups milk

2/3 cup granulated sugar

1 teaspoon vanilla

Hard Sauce:

1/2 cup butter or margarine

2 cups sifted powdered sugar

2 teaspoons vanilla

Bread Pudding:

8 cups dry bread cubes

1 cup raisins

1 cup flaked coconut

1 cup chopped pecans

4 eggs, beaten

2 1/2 cups milk

2 /12 cups granulated sugar

2 cups half-and-half or light cream

2 tablespoons vanilla

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/3 cup butter or margarine, cut into small pieces

Steps

1. To make the custard Sauce: In a heavy medium saucepan, stir together the 4 eggs, 1 1/2 cups milk and 2/3 cup granulated sugar.  Cook, stirring constantly, over medium heat until the egg mixture just coats a metal spoon.

2. Remove the saucepan from heat and stir in the 1 teaspoon vanilla.  Quickly cool the custard by placing the saucepan in a bowl of ice water for 1 to 2 minutes, stirring constantly.  (Be careful not to get any water in the sauce.)  Pour the cooled custard into a bowl and cover the surface with plastic wrap.  Refrigerate until ready to serve.

3. To make the Hard Sauce: In a small mixing bowl, beat the 1/2 cup butter or margarine and the powdered sugar with an electric mixer on medium speed for 3 to 5 minutes or until the mixture is well combined.  (The mixture may still be crumbly.)

4. Beat in the 2 teaspoons vanilla and continue beating until the mixture is smooth.  Cover and refrigerate to harden (about 1 hour).

5.To make the Bread Pudding: Preheat the oven to 350°.  In a 3-quart rectangular baking dish layer half of the bread cube, raisins, coconut and pecans.  Repeat the layers; set aside.

6. In a large bowl, stir together the 4 beaten eggs, 2 1/2 cups milk, 2 1/2 cups granulated sugar, half-and-half or light cream, 2 tablespoons vanilla, cinnamon and nutmeg.

7. Pour the milk mixture evenly over the ingredients in the baking dish.  Dot with the 1/3 cup butter or margarine.

8. Bake the pudding in the 350° oven for 1 to 1 1/4 hours or until a knife inserted near the center comes out clean.

9. To serve: Spoon the warm Bread Pudding into serving dishes.  Pass the Custard Sauce and Hard Sauce for spooning on top.