8 sl Bread
1 Stick butter
3 Eggs
1 qt Milk
1/2 c Sugar
1/2 ts Salt
1 ts Vanilla
Nutmeg & cinnamon
VANILLA SAUCE
1 c Sugar
2 tb Cornstarch
1/8 ts Salt
2 c Boiling water
6 tb Butter
2 ts Vanilla
2 Eggs; slightly beaten
2 1/4 c Milk
1 ts Vanilla
1/2 ts Cinnamon
1/4 ts Salt
2 1/2 c Crumbled biscuits
1/2 c Brown sugar
VANILLA SAUCE
1 c Sugar
1 tb Flour
1 c Boiling water
1 pn Salt
1/2 ts Vanilla
3 tb Butter
Generously butter bread (both sides). Beat eggs & mix with milk, sugar,
salt, vanilla, nutmeg & cinnamon. Pour milk mixture over the buttered bread
& let soak at least 1 hour. Mash with potato masher & bake 50-60 minutes in
a 13×9-inch buttered casserole at 350. Serve warm with vanilla sauce.
Vanilla Sauce: Combine sugar, cornstarch & salt in pan. Add boiling water
gradually, stirring. Cook over medium heat, stirring constantly, about 5-10
minutes. Remove from heat, add butter & vanilla. Combine eggs, milk,
vanilla, cinnamon & salt. Stir in biscuit crumbs. Pour into 8x8x2-inch
ovenware baking dish. Bake at 350 for 45-50 minutes. (Pudding will rise in
the oven & fall as it cools.) Serve with vanilla sauce. Vanilla Sauce: Mix
sugar & flour. Add remaining ingredients & cook over medium heat until
desired thickness.
From Simply Southern, the Desoto School Mothers’ Assn, Helena-West
Helena, AR 72390. Downloaded from Glen’s MM Recipe Archive,
Yields
6 Servings