pudding
2 lightly beaten eggs
2 cups milk
1 tablespoon vanilla
1/2 cup granulated sugar
2 tablespoons brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
4 cups dry or stale bread, torn into pieces
1/2 cup raisins, optional
1/2 cup chopped pecans, optional
1 cup cubed Monterey Jack cheese
sauce
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup boiling water
2 tablespoons brown sugar
1 teaspoon vanilla
2 tablespoons coffee liqueur or strong coffee or coffee flavoring
Preheat oven to 350F.
Grease a baking dish.
Beat eggs into milk and vanilla.
Stir granulated sugar and brown sugar, cinnamon and nutmeg into milk mixture.
Pour mixture over bread and stir until liquid is absorbed.
Stir in raisins, pecans and cheese.
Pour mixture into baking dish.
Bake 25 minutes.
Make the coffee sauce: melt butter in saucepan.
Stir in flour.
Gradually add water, stirring constantly.
Add sugar and vanilla and simmer mixture over low heat until it bubbles.
Remove from heat and let mixture cool slightly.
Stir in coffee liqueur.
Serve warm over bread pudding or on the side.
