Bread Pudding with Butter Pecan Sauce

Pudding
4 eggs
3/4 cup/180 ml sugar
2 cups/500 ml milk
1 cup/250 ml half and half
1/2 cup/125 ml butter, melted
1 tbsp/15 ml Watkins Vanilla Extract
3/4 cup/180 ml raisins
2 medium apples, peeled and thinly sliced
2 tsp/10 ml Watkins Cinnamon (on sale this month)
1 loaf Texas Toast (thick-sliced bread) torn into pieces

Sauce
1 cup/250 ml sugar
1/2 cup/125 ml water
1/2 cup/125 ml heavy cream
2 tbsp/30 ml butter, softened at room temperature
1 tsp/5 ml Watkins Butter Pecan Extract or any Watkins Extract of choice

Combine all pudding ingredients except bread. Add bread and allow to soak up liquid, about 20 minutes. Preheat oven to 350 degrees F/180 degrees C. Lightly grease a 9 x 13 inch glass baking dish and pour bread mixture into pan. Bake about 45 minutes to 1 hour. Serve with sauce.

To make sauce, place sugar and water in small saucepan over high heat and cook, stirring until sugar is dissolved. Then reduce heat to medium and cook without stirring until sauce has turned caramel color (about 15 minutes). Remove syrup from heat. Let cool slightly, then slowly add cream, butter and extract, being sure hot syrup doesn’t spatter. Stir until smooth; serve on bread pudding. Serves 8.

Eleisia Whitney is a Watkins Home Business owner. She enjoys cooking and baking with Watkins extracts, spices, herbs, and sauces for healthy meals. Eleisia publishes a Watkins Newsletter, “Around the Kitchen Table,” that brings you recipes, cooking and health tips, and contests for free Watkins products. Read the current issue at http://www.everydaynecessities.com/feb15-07newsletter.htm
Visit her at http://www.everydaynecessities.com/ and
http://www.WatkinsOnline.com/eleisiawhitney

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