Bread Pudding with Vanilla Sauce

INGREDIENTS
2 whole eggs with light beating
2 Milk, 1/4 cup, 1 teaspoon Vanilla
Cinnamon, half a teas
0.5 teaspoons of salt
3 cups of 3-day-old bread chunks
0.5 cups of brown sugar
Raisins, 1/2 cup
BANANA SAUCE
3 gently beaten eggs
Sugar: 1/3 cup; salt: 1 dash
2 0.5 cups of milk
one vanilla sugar cube

INSTRUCTIONS
Salt, vanilla, cinnamon, and eggs should all be combined. Add bread cubes and stir. Add raisins and brown sugar and stir. Fill an 8×1 3/4-inch round oven-safe cake plate with the mixture. Put the dish on the oven rack in a big shallow pan. bigger pan with 1 inch of boiling water in it. Bake for about 45 minutes at 350 degrees, or until knife inserted comes out clean. Serve alongside warm vanilla milk.

flavored sauce

In a sturdy 2-quart pot, combine eggs, sugar, and salt. Milk is gently stirred in. Cook while continually stirring over low heat for 15 to 20 minutes, or until mixture barely coats a metal spoon.

Custard should be off the stove and vanilla added. Until the custard is cool, submerge the saucepan in cold water. (If custard curdles, beat ferociously until smooth with a hand mixer.) Cover and chill for no more than 24 hours, but no less than 2 hours.

A serving has 363 calories, 11g of fat (27.0% of total calories), 13g of protein, 54g of carbohydrates, 1g of dietary fiber, 182mg of cholesterol, and 499mg of sodium. 1 grain (starch); 1/2 lean meat; 1/2 fruit; 1 nonfat milk; 1 1/2 fat; and 1 1/2 other carbohydrates are all acceptable exchanges.