Bread Pudding with Nutmeg Sauce
Ingredients
1 loaf day-old white bread
4 eggs, beaten
1 370 mL can (1½ cups) evaporated milk
1 cup (250 mL) brown sugar
2 cups (500 mL) milk
1 tsp (5 mL) vanilla pinch nutmeg or cinnamon
¾ cup (175 mL) raisins
Sauce
1 cup (250 mL) water
1 tbsp (15 mL) vinegar
¾ cup (175 mL) white sugar
2 tbsp (30 mL) flour
¼ tsp (1 mL) salt
1 tsp (5mL) nutmeg
2 tbsp (30 mL) brown sugar
2 tbsp (30 mL) butter
Directions
Break up bread into 1-inch (2.5-cm) cubes and place in an 8 x 12-inch (20 x 30-cm) pan. Combine all other pudding ingredients and pour over the bread, making sure all bread is soaked. Bake at 350°F (180°C) for about 45 minutes, or until golden brown.
Sauce: In a medium saucepan, bring water and vinegar to a boil. Add sugar, flour, salt and nutmeg and bring to a boil. Remove from heat; add brown sugar and butter.
Serve warm over bread pudding.