Bread Pudding with Glazed Cream

This recipe has been adapted from Le Ruth’s restaurant in Louisiana.  It is sooo good!  This is as good for breakfast as it is for dessert.

• 4 tablespoons butter, softened
• 4 eggs
• 2 cups sugar
• 1 quart milk
• 1 tablespoon vanilla
• 1/4 teaspoon mace or 1 teaspoon nutmeg
• 3/4 cup raisins
• 1/2 loaf French bread, cut into 1″ thick slices

Topping

• 1/2 cup heavy cream
• 1/4 cup sugar
• 4 tablespoons butter

Spread soft butter over 12-inch round or 9 x 13-inch baking pan.  (Make sure you use a large enough baking pan.)  Mix eggs, sugar, milk, vanilla, and mace.  Stir in raisins.  Add bread and allow to soak 10 minutes.  Pour into pan.  Bake at 375 degrees until pudding is almost firm (about 40-45 minutes).  Remove from oven.  Increase oven temperature to 425 degrees.  Carefully pour liquid heavy cream over top (no substitutes), then sprinkle with 1/4 sugar and pieces of butter.  Return to oven and bake 10-15 mintes to allow cream to set.

Serves 8.

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