Panettone Bread Pudding With Vanilla Cream Sauce - cooking recipe

Ingredients

Bread Pudding
4 tablespoons butter
1 cup brown sugar
4 eggs
1 1/2 cups milk
1 1/2 teaspoons vanilla
1 teaspoon ground cinnamon
1 loaf panettone raisin bread
1/2 cup caramel, bits
1/2 cup chopped pecans
Vanilla Cream Sauce
2 cups whipping cream
1 cup sugar
2 tablespoons flour
1/2 cup butter
1 teaspoon vanilla

Preparation

Bread Pudding:.
Preheat oven to 350 degrees.
Microwave butter in a small bowl until melted, about 1 minute. Add brown sugar and set aside.
Combine eggs, milk,,vanilla and cinnamon in a large mixing bowl.
Slice bread into 1 inch cubes and add to egg batter, mixing gently until all bread is soaking in batter.
Spray a 9 inch square baking dish with vegetable spray. Transfer bread-egg batter into baking dish.
Top with butter and brown sugar mixture; sprinkle with carmel bits and pecans.
Bake, covered, for 1 hour or until golden and bubbly.
Vanilla Cream Sauce:.
Whisk whipping cream, sugar and flour in a small saucepan.
Add butter and cook, stirring constantly over medium heat, until butter is melted and mixture begins to boil.
Continue cooking and stirring for 3 minutes or until mixture is slightly thickened.
Remove from heat and stir in vanilla.
Spoon over individual portions of bread pudding and serve warm or at room temperature.