°3 scrambled eggs
°1 1/2 cups white sugar
°2 tablespoons light brown sugar
°1/2 teaspoon ground cinnamon
°1/4 cup melted butter
°3 cups heavy cream
°10 slices thick, thick white bread, toasted and cut into cubes
°1 cup raisins (optional)
+Vanilla cream sauce
°1/2 cup sugar
°3 t brown sugar
°1 tablespoon all-purpose flour
°A dash of ground nutmeg
°1 large egg
°2 tablespoons melted butter
°1 1/4 cups heavy cream (whipping cream)
°pinch of salt
°1 tsp pure vanilla extract
- Methods :
Preheat oven 375 degrees. Grease a 2-liter or 9 x 13 baking tray.
In a mixing bowl, whisk 3 eggs, white sugar, 2 tablespoons light brown sugar, ½ teaspoon cinnamon, ¼ cup butter, and 3 cups heavy cream together, gently folding the bread cubes and raisins. Gently pour the mixture into the prepared baking dish.
Bake in preheated oven until browned, centered, 50 to 55 minutes; Cover the dish with tin foil after 30 minutes to prevent excessive browning. Let the pudding stand for 10 minutes before serving.
Whisk sugar, brown sugar, flour, nutmeg, eggs, butter, cream, and salt together in a heavy saucepan until smooth. Heat over medium heat, whisking constantly, until sauce thickens and sauce coats the back of a spoon, 10 to 12 minutes. Add the vanilla lotion. Pour the sauce over the warm bread pudding, or serve on the side in a bowl.