Bread Pudding With Cream Sauce

• 8 slices Bread- I Use White Bread
• Butter
• Cinnamon
• 1 whole Apple, Peeled And Sliced
• 1/4 cups Raisins
• 4 cups Milk- Scalded
• 6 whole Eggs
• 1 cup Sugar
• 1 Tablespoon Vanilla
• 2 cups Heavy Cream
• 1/4 cups Sugar
• 1/4 cups Irish Cream Liquor
• 3 Tablespoons Cornstarch
• 1 Tablespoon Water- Plus Extra As Needed To Mix With Cornstarch
• 1 teaspoon Vanilla

1. Toast the 8 slices of bread, butter them and sprinkle with cinnamon.
2. Tear the slices - not too small and place into a buttered 9x13 dish.
3. Add the Apple and Raisins and mix slightly.
4. Place this dish into a larger dish and fill the second dish about half way with water to create a water bath.
5. Scald the 4 cups of milk. I do this in the microwave for about 4-5 minutes.
6. Add the 6 eggs, 1 cup sugar, and 1tblsp vanilla and mix well. I use a hand mixer.
7. Pour the mixture over the bread mixture - being careful to soak every piece of bread. Don't be afraid to push it around and give them all a good dunk. Sprinkle the top with Cinnamon.
8. Place both dishes into the oven and bake at 350, uncovered for 1 hour.
9. Cream Sauce
10. Heat the two cups of heavy cream over medium-low heat.
11. Add 1/4 cup sugar and 1/4 cup Irish Cream Liquor.
12. Separately mix the cornstarch with enough water so that it is no longer lumpy.
13. Slowly incorporate this into the cream mixture. Once this mixture starts to thicken add the vanilla. Heat through and serve warm over the warm bread pudding.
14. I promise you there will be no leftovers!

bread i, butter, cinnamon, apple, ubc, eggs, sugar, vanilla, heavy cream, ubc, ubc, cornstarch, water plus extra as, vanilla

Taken from tastykitchen.com/recipes/desserts/bread-pudding-with-cream-sauce/ (may not work)