Bread Pudding

The Buchanans

2 C. milk

4 T. butter

2 eggs

2 egg yolks

½ C. sugar

¼ t. salt

1 t. (heaping) cinnamon

3 C. bread crumbs (about one loaf of french bread) - leave out to get stale

subheading: Caramel Sauce:

2 egg yolks, beaten

½ C. brown sugar - firmly packed

½ C. granulated sugar

½ C. water

¼ C. butter

½ t. vanilla

⅛ t. salt

Heat oven to 350°F. Scald milk (till almost ready to boil), add butter.

Beat eggs slightly in bowl and stir in milk mixture, sugar, salt and cinnamon.

Put bread in 1 ½ quart baking dish (with mixed with raisins), pour milk mixture over; stir gently. Place in pan of hot water (1 inch water). Bake 40 to 45 minutes or until thin blade knife inserted 1 inch from edge comes out clean. (Double batch cook 1 hour)

For the sauce, combine all ingredients in sauce pan, except eggs. Add eggs to ingredients last. Cook over medium heat, stirring constantly till sauce boils. Boil gently 1 minute. Serve warm or cold.

Serve pudding warm or cold with caramel sauce and whipped cream or custard. Makes 6 servings.

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