1 loaf  Sliced French Bread, 1/4" thick slices

CUSTARD:

1 qt. Milk

5 Eggs

1/2 lb. Granulated Sugar

1/2 tsp. Vanilla Extract

VANILLA SAUCE:

16 oz. Milk

5 Egg Yolks

3 1/2 oz. Sugar

1 1/2 oz. Cornstarch

1/2 oz. Kahlua (optional)

1 oz. Butter

METHOD OF PREPARATION:

Mix all dry ingredients together. Make paste with sugar and cornstarch mixture and egg yolks.  Bring milk to a boil and fold into egg yolk mixture, tempering a little at a time. Whip mixture over double broiler like sabayon and fold in butter last. Serve warm with bread pudding.

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METHOD OF PREPARATION:

Place bread slices into a 2 inch deep pan. Mix milk, eggs, sugar and vanilla extract and pour over bread.  Place pan into a water bath and bake at 325 degrees for 1 hour or until firm. Serve with Vanilla Sauce.