Custard Bread Pudding (IA) Recipe

Pudding:
2 cups whole milk
1 cup heavy cream
2 tablespoons butter (no substitutions)
5 eggs, slightly beaten
1 teaspoon vanilla extract
2/3 cup granulated sugar
1/4 teaspoon salt
3 cups dry bread cubes (5 to 6 slices)
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg

Sauce:
2 tablespoons butter
1/2 cup granulated sugar
1/4 cup firmly packed brown sugar
1 tablespoon all-purpose flour
1/4 teaspoon salt
1 egg, beaten
1 teaspoon vanilla extract
1 1/2 cups heavy cream

Preheat the oven to 350 degrees. Scald the milk and cream in a very heavy saucepan. Set aside to cool slightly. Stir in the butter until melted.
Butter a 2-quart casserole dish. In a mixing bowl, combine the eggs, vanilla, granulated sugar, and salt. Gradually stir the milk mixture into the egg mixture, and then add the bread cubes. Spoon into the prepared dish. Sprinkle the cinnamon and nutmeg evenly over the top. Place the dish into a larger pan with about 1 inch of water in the bottom. Place both pans carefully into the oven, and bake until the center of the custard is set, about 35 to 50 minutes. Remove from the oven, and serve with the sauce.
While the pudding is baking, prepare the vanilla sauce. Combine the butter, granulated sugar, brown sugar, flour, salt, egg, vanilla, and cream in the order given in the top of a double boiler set over simmering water. Stir over medium-low heat until the sauce thickens to desired doneness. Serve the warm sauce over the pudding.

Yield: 4 to 6 servings