Pineapple-Apple Bread Pudding

With Vanilla-Nutmeg Sauce

1 (16-oz) day-old French bread loaf, cubed

2 (12-oz ) cans evaporated milk

1 cup water

6 large eggs, lightly beaten

1 (8-oz) can crushed pineapple, drained

1 large Red Delicious apple, grated

1 cup raisins

1-1/2 cups sugar

5 tablespoons vanilla extract (???)

¼ cup butter or margarine, cut up and softened

9x12-1/2 in sized pan

Preheat oven to 350 for at least 20 min.

Combine first 3 ingredients and stir in eggs, blending we4ll. Stir in crushed pineapple and next four ingredients. Stir in butter, blending well. Pour mixture into pan and place pan in center of a baking sheet.

Bake, uncovered at 350 for 45 to 55 min. Let stand 2 minutes. Serve with Vanilla-Nutmeg Sauce:

3 tablespoons butter or margarine

1 tablespoon all-purpose four

½ cup sugar

1 cup whipping cream

1 tablespoon vanilla extract

1 teaspoon nutmeg.

Melt butter in a small saucepan over medium-low heat; whisk in flour and cook, whisking constantly, 5 minutes. Stir in sugar and cream; cook, whisking constantly, 3 minute or until thickened. Stir in vanilla and nutmeg; simmer 5 minutes

Sept. 2002 So. Living… We made half a batch of bread pudding, using only one tablespoon vanilla. It fit in an 8x8x2 in pan nicely.   2Sept02