MMMMM----- Recipe via Meal-Master (tm) v8.05
       Title: Sharon’s Bread Pudding with Custard Sauce
  Categories: Inn recipes, Desserts
       Yield: 1 servings
       6    Eggs
   2 1/2 c  Sugar
       1 tb Cinnamon
       1 tb Nutmeg
       1 tb Vanilla
     1/2 c  Melted butter
       3 c  Milk
       1 c  Evaporated milk
       1    French bread loaf
            Torn into 1-inch pieces
       1 c  Chopped pecans
       1 c  Raisins; (optional)
       4 lg Eggs
       4 lg Egg yolks
       1 c  Sugar
       2 tb Cornstarch
       2 c  Milk
       1 c  Evaporated milk
       2 ts Vanilla
       2 tb Dark rum or amaretto
   Whip eggs until foamy. Add sugar, spices, vanilla, and
   melted butter; mix well. Add milk and torn pieces of French
   bread. Mix until all bread is saturated. Add pecans and
   raisins, if using. Pour into greased 9 x 13 inch pan. Bake
   at 350 degrees for 45 minutes.
   While bread is in oven, make custard sauce. Beat eggs and
   egg yolks together until light and creamy. Beat in sugar,
   cornstarch, milk and evaporated milk. Microwave at high for
   2 minutes. Whip with wire whisk.
   Continue cooking at high until mixture is very thick,
   stirring with wire whisk every 30 to 60 seconds. (If you
   overcook, custard will have unsightly little bumps, blend
   in food processor or blender until smooth.)Remove from
   microwave and whisk in vanilla and amaretto or rum. Spoon
   over hot bread mixture in attractive bowls or glasses.
   Serve warm. If making ahead, refrigerate both bread and
   custard. Re-warm both in microwave.JM.
   Victorian Oaks Bed & Breakfast Minonk, Illinois