Instructions:

The River House Bread Pudding

Source: The River House, Grassy Creek, North Carolina

1/4 cup dried currants
1/4 (generous) cup cognac
Butter and sugar for coating ramekins
6 cups (about 6 ounces) French-style bread,
    cut into 3/4-inch cubes
6 tablespoons melted butter
2 eggs
1/3 cup granulated sugar
3/4 cup milk
3/4 cup cream
Caramel Sauce (recipe below)
Vanilla Sauce (recipe below)

Soak currants in cognac at least 1 hour, or overnight. Preheat oven to 350 degrees F. Butter, then sugar 6 individual ramekins (3/4 cup each).

In a large bowl, toss cubed bread with melted butter. In separate bowl, beat eggs with sugar and add milk and cream; mix with bread. Let stand about 30 minutes, stirring occasionally with a rubber spatula, until most of the liquid is absorbed. Add the brandied currants, mix well and spoon into the ramekins.

Place ramekins in a pan and bake for about 30 minutes until puffed and golden.

Coat 6 dessert plates with Caramel Sauce and decorate with Vanilla Sauce. Holding a ramekin with a mitt or potholder, loosen the pudding with your fingers or by running a knife around the edge. Very carefully tilt the pudding into your other hand and quickly onto the prepared plate. Serve hot. Makes 6 servings.

Caramel Sauce
1 cup granulated sugar
1/4 cup water
1 cup heavy cream

In a medium-size saucepan with a tight-fitting lid, melt sugar and water over low heat. Increase heat to medium; cover and cook until deep golden in color. Check often to avoid overcooking. Remove from heat and immediately add cream.