BREAD PUDDING<br />
<br />
4 loaves bread, dry<br />
1 1/2 cups half-and-half or milk<br />
1/2 cup butter or margarine, melted<br />
1/2 cup granulated sugar<br />
2 teaspoons nutmeg<br />
2 teaspoons cinnamon<br />
2 tablespoons vanilla extract<br />
6 eggs, beaten<br />
Vanilla Sauce<br />
<br />
Preheat oven to 350 degrees F. Tear bread into 2-inch pieces. In a large bowl, add half-and-half, sugar, nutmeg, cinnamon, vanilla extract and half the butter. Add eggs and mix well. Add bread and allow to sit 5 minutes.<br />
<br />
Grease a 9 x 12-inch baking pan and add bread mixture. Dot top with remaining butter and bake for 1 hour. Let cool and serve with Vanilla Sauce.<br />
<br />
Vanilla Sauce<br />
1/2 cup butter<br />
1/4 cup flour<br />
3 cups half-and-half<br />
1 teaspoon vanilla extract (more if desired)<br />
1/2 cup granulated sugar<br />
Pinch of salt (optional)<br />
<br />
Melt butter in a small saucepan. Add flour and cook on low heat for 7 to 10 minutes, or until a nutty aroma develops. Do not brown or color roux. Remove from heat and let cool.<br />
<br />
In a separate saucepan, heat half-and-half with sugar and bring to a boil. Add roux and stir until thickened. Reduce heat and continue cooking an additional 5 minutes to prevent sauce from breaking. Stir constantly. Remove from heat once sauce has thickened and stir in vanilla extract. Strain through a fine sieve and serve.