Bread Pudding With Nutmeg Sauce

When I was growing up, I often looked through my mother's large cookbook collection for things to make.  I happened across a Bread Pudding recipe and made it that same evening for supper.

This bread pudding was delicious!  However, what made it even better was the recipe that my mother shared with me. It was a recipe that her mother used to make for Bread Pudding when Mom was a young girl. The sauce made the dessert even better and my mother said that it brought back some delicious memories of her mom and food.

Bread Pudding

Ingredients    

6  slices buttered bread, toasted
1/2 c. raisins
2 eggs lightly beaten
1 /2 c. sugar, divided
1/8 tsp. salt
1 c. evaporated milk
1 c. boiling water
1 tsp. vanilla
1/2 tsp. cinnamon

Directions

Preheat the oven to 350°. Grease a 2-quart baking dish and set aside.

Cut the buttered toast into cubes and put them in the baking dish.

Sprinkle raisins over the top.

In a medium sized bowl, mix the eggs, 1/4 cup sugar, salt, evaporated milk and water together until thoroughly combined. Pour the mixture over the raisins and bread. Let stand for 10 minutes.

Add the vanilla to the pudding mixture. Stir to combine.

Mix the remaining 1/4 c. sugar and cinnamon together in a small bowl.  Sprinkle the cinnamon sugar mixture over the top of the bread pudding.

Bake for 30 minutes until done, or until a knife inserted in the center comes out clean.

Topping 

3/4 c. sugar
1 tbs cornstarch
1 c. boiling water
1 T butter
1 tsp. vanilla
1/4 tsp. nutmeg

Bring water to a boil in a small saucepan. Mix the sugar and cornstarch together and add to the boiling water.  Stirring constantly, cook until the mixture clears and thickens.

Remove the pot from the heat.  Stir in the butter, vanilla, and nutmeg.

Cut the bread pudding and put in a bowl. Add some of the sauce over the top.