Serve the sauce with this recipe on any of these puddings. It will enhance each dessert.
| 1 1/2 lbs. day-old French or Italian bread with crust |
1 Tbs. vanilla |
| 2 qts. milk | 1 1/2 tsp. cinnamon |
| 1/2 cup butter, melted | 1 tsp. grd. coriander |
| 2-10 oz. cartons frozen raspberries, thawed and undrained |
4 eggs, well beaten |
| 1 1/3 cups sugar |
Pudding: Cut bread into 1/2” cubes. Combine cubes and milk and let stand 15 minutes. Preheat oven to 350F. Butter well a 13” x 9” baking dish using some of the butter. Combine remaining ingredients and whisk well. Pour over cubes and put into baking dish. Bake 50-60 minutes until center tests clean with a knife. Cool to lukewarm. To serve, top with a little Chantilly sauce. Hang the calories!!
| 1 cup whipping cream | 1 tsp. brandy |
| 2 tsp. Grand Marnier, opt. | 1/3 cup sugar |
| 1 tsp. vanilla | 3 Tbs. sour cream |
Beat in mixer, cream, Grand Marnier, vanilla and brandy, 1 minute. Add sugar and sour cream. Beat until soft peaks form. (This is great over pound cake with some sugared berries.) Keep chilled. NOTE: This sauce will go great on any of these bread puddings.