Greenbrier Bread Pudding

• 1 pound loaf of cinnamon raisin bread
• 1 stick buter melted
• 6 eggs
• 4 cups milk
• 1 cup sugar
• 1/2 cup raisins
• 1 Tbl. vanilla
• 1 1/2 teas. cinnamon
• Vanilla Sauce
• 1 cup heavy cream
• 1/4 cup sugar
• 2 egg yolks
• 1.5 teas. flour
• 1.5 teas. vanilla
• 1/8 teas. salt
• 1 medium scoop vanilla ice cream

1. Preheat to 375
2. Cut bread into 1 inch squares, spread on baking sheet and toast until light brown, about 8 mins. Pack toasted bread into 2.5 quart dish or into 8 1-cup ramekins and drizzle with melted butter.
3. In medium bowl, whisk eggs, milk, sugar, until sugar is dissolved. Add raisins, vanilla and cinnamon. Pour custard over bread and soak about 10 mins. Reduce temp. to 350, bake until puffed and firm, about 45 mins.
4. Vanilla Sauce
5. In small saucepan, combine cream and sugar and bring to boil, stirring to dissolve sugar. In small bowl, whisk together yolks, flour, vanilla, and salt until smooth and pale yellow.
6. Pour a little of hot cream into yolk mixture, whisking rapidly until smooth, then pour all yolk mixture into cream. Cook over very low heat (do not boil), stirring constantly w/ wooden spoon until cream has thicken slightly. (Run finger accross spoon, if leaves a clear trace, it is done). Remove from heat, stir in ice cream until melted, strain. Serve at room temp.

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Taken from www.epicurious.com/recipes/member/views/greenbrier-bread-pudding-50027658 (may not work)