Bread Pudding

 3 large eggs, lightly beaten

1 1/2 cups sugar

2 T light brown sugar

1/2 t ground nutmeg 

2 3/4 cups whipping cream

1/4 cup butter, melted 

4 cups French bread cubes

3/4 cup raisins

Combine first 4 ingredients; stir in whipping cream and butter. Gently stir in bread cubes and raisins. Pour into a lightly greased 2-quart soufflé or deep baking dish.

Bake, uncovered, at 375 for 50-55 minutes, shielding with aluminum foil after 30 minutes to prevent excessive browning. Let stand 10 minutes before serving. Serve warm with vanilla sauce. Yield: 6-8 servings

VANILLA SAUCE

1/2 cups sugar

3 T light brown sugar

1 T all-purpose flour

Dash of ground nutmeg

1 large egg

2 T butter, softened

1 1/4 cups whipping cream

1 T vanilla extract

Whisk together first 7 ingredients in a heavy saucepan; cook over medium heat, whisking constantly, 10-12 minutes or until thickened. Remove from heat; stir in vanilla. Serve warm or at room temperature. Yield: 1 3/4 cups

NOTE: Chill unbaked pudding up to 1 day. Let stand at room temperature 30 minutes, and bake as directed. Chill sauce up to 2 days. Microwave in a 2-cup liquid measuring cup at HIGH 2 minutes or until thoroughly heated, stirring every 30 seconds