Remove the bread pudding from the oven and let it cool slightly before serving.
Making the Custard Sauce (while bread pudding cools):
Heat Milk Mixture (5 minutes):
In a small saucepan, heat the heavy cream and whole milk over low heat until warm but not boiling. Remove from heat.
Whisk Egg Yolks and Sugar (2 minutes):
In a separate bowl, whisk together the sugar and egg yolks until the mixture becomes pale and slightly thick.
Temper the Eggs (2 minutes):
Slowly whisk the warm milk mixture into the egg mixture, whisking constantly. This tempers the eggs and prevents them from curdling.
Thicken the Custard (5-7 minutes):
Pour the combined mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon. This takes about 5-7 minutes. Be careful not to let it boil.
Stir in Vanilla (1 minute):
Remove the custard sauce from the heat and stir in the vanilla extract.
Serving:
Cut and Serve (2 minutes):
Cut the warm Cinnamon Raisin Bread Pudding into squares and serve it drizzled with the homemade custard sauce
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