Bread Pudding
• Eggs | --- | 5
• Sugar | --- | ½ cup
• Milk | --- | 2 cups
• Vanilla Extract | --- | 1 tsp
• Ground Nutmeg | --- | 1 tsp
• Stale Bread like Challah, cubed | --- | 4 cups
• Raisins or Berries | --- | ¼ cup

Sauce
• Egg Yolks | --- | 3
• Sugar | --- | ½ cup
• Water | --- | ⅓ cup
• Butter | --- | 4 Tbsp

**Bread Pudding**
1. Preheat oven to 350°F and butter an 8 x 8-inch square baking pan. In a large bowl, combine eggs, sugar, milk, vanilla and nutmeg until sugar has dissolved. Add bread and raisins or berries and let soak for 20 minutes.
2. Put a kettle of water on to boil. Pour bread mixture into prepared pan and spread to the edges.
3. Place 8 x 8-inch pan in a larger baking pan and pour boiling water into the larger pan until it reaches halfway up the sides of the bread pudding, surrounding it. Bake uncovered for 45 minutes.

**Sauce**
1. In the top of a double boiler (or in a glass bowl placed over a pot of simmering water--do not let the water touch the bottom of the bowl) whisk yolks, sugar and water constantly until they thicken and sugar is dissolved (about 10 minutes). Add butter and whisk as it melts. Remove from heat.
2. Remove bread pudding from oven and pour warm sauce over the hot pudding. Slice and serve warm or at room temperature, or store wrapped tightly in plastic in the refrigerator; rewarm portions before serving.