Chef Lee’s Bread Pudding

INGREDIENTS AND DIRECTIONS:

3 eggs, beaten
1 1/2 c. white sugar
2 tbsp. brown sugar
1 tbsp. vanilla
1/2 tsp. nutmeg
1/2 stick butter, melted
3 c. heavy cream
Dash of yellow food coloring (optional)
4 c. cubed day-old white bread
3/4 c. raisins

Combine eggs, sugars, vanilla and nutmeg; add melted butter, then cream, then coloring and mix well. Stir in cubed bread and raisins and let stand 10-15 minutes. Pour into well-greased deep pan or casserole. Bake at 375 degrees for 45-60 minutes, until golden brown. Serve warm, topped with Butter Vanilla Sauce. Yield: 6-8 servings.

BUTTER VANILLA SAUCE:

1 beaten egg
3 tbsp. brown sugar
1/2 c. white sugar
2 tbsp. melted butter
1 tbsp. flour
1 tsp. vanilla
Dash of nutmeg
1 1/4 c. heavy cream

Combine in the top of a double boiler. Cook, stirring, until thickened.