Bread Pudding With Vanilla Sauce - Bread

Method

• Tear the bread into pieces and place it in a bowl.
• Bring the milk to a boil, remove from the heat and stir in the sugar until it has dissolved.
• Pour the mixture over the bread and leave until the liquid has been absorbed and the mixture has cooled.
• Place the golden raisins in another bowl, add warm water to cover and let soak for about 15 minutes, then drain and squeeze out.
• Dust for flour, gently shaking off any excess.
• Preheat the oven to 325F Grease individual molds with butter and dust them with sugar.
• Pass the soaked bread through a strained into a bowl and add raisins, liqueur, egg and egg yolk, mixing wel.
• Spoon the mixture into the molds until they are three-fourths full.
• Dot the surface with the butter and bake for 20 minutes, then increase the oven temperature to 350 F and bake for a further 10 minutes.
• Remove from the oven, cool, then serve with the vanilla sauce.
• To make the vanilla sauce, bring the milk just to a boil, then remove from the heat.
• Meanwhile, put the egg yolks and sugar into a heatproof bowl and scrape in the contents of the vanilla bean.
• Beat vigorously until lighty and fluffy.
• Gradually beat in the hot milk.
• Set the bowl over a pan of barely simmering water and cook, stirring constantly with a wooden spoon until thickened, taking care that the eggs do not curdle.
• Strain and let the vanilla sauce cool before serving.