Bread Pudding with Vanilla Sauce

Ingredients

Pudding

• 8 to 12 slices day-old white or raisin bread
• 1 1/2 cups milk
• 1/2 cup sugar
• 1/2 teaspoon vanilla
• 2 to 3 eggs
• 1/2 cup raisins
• Nutmeg

Sauce

• 2 eggs, beaten
• 1 1/2 cups milk
• 1 1/2 tablespoons cornstarch
• 1/2 teaspoon vanilla

Steps

1. Cube the bread and place it in a buttered casserole.
2. Beat the eggs; add the vanilla, milk, sugar and raisins and pour over the bread. Sprinkle nutmeg over the top.
3. Bake at 275 degrees for 30 minutes.
4. For the sauce, combine 2 beaten eggs, 1 1/2 cups milk, 1 1/2 tablespoons cornstarch and 1/2 teaspoon vanilla. Bring to a boil and cook until thickened.
5. Serve the pudding hot or cold with the sauce.

Notes

Newspaper clipping pasted on Rosie Lee’s “Pudding” index card, along with several other pudding and dessert clippings on both sides; both sides of the card are shown below.

The clipping is just titled “Bread Pudding”; Lowell Haschemeyer’s Bread Pudding from the same card has its own page.

Photo: stock photo found online.

Rosie Lee’s original recipe cards

Tap the card to see it full size.