Bread Pudding With Vanilla Cream Sauce

INGREDIENTS: Bread Pudding 6 slices day-old bread 2 tablespoons butter, melted 1/2 cup raisins (optional) 4 eggs, beaten 2 cups milk 3/4 cup white sugar 1 teaspoon ground cinnamon 1 teaspoon vanilla extract

Vanilla Cream Sauce 2 cups whipping cream 1 cup sugar 2 tablespoons all-purpose flour 1/2 cup butter 1 teaspoon vanilla extract Garnish: Raisins, currents, or cranberries

Preheat oven to 350 degrees F (175 degrees C). Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.

In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture. Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

Vanilla Cream Sauce Stir whipping cream, sugar, and flour together in a saucepan. Add butter and cook stirring constantly, over medium heat until mixture is slightly thickened. Remove from heat and stir in vanilla