This recipe was given to several of us who attended a food writer's symposium at the wonderful Greenbrier resort and really loved this bread pudding. While we were there to learn to write about food, the food we were served there was so delicious that we agreed that we would return simply for the food alone. (food for thought)! This recipe is courtesy of Chef Peter Timmins.
For the bread pudding - Cut bread slices into one-inch square and toast in a hot oven. Place in the bottom of a casserole and drizzle with melted butter. Combine remaining ingredients and pour over bread. Bake at 350 degrees until custard is firm, approximately 45 minutes.
For the vanilla sauce - Combine cream and sugar in a 2-quart saucepan and bring to a boil. Remove from heat. Beat egg yolks, flour, vanilla and salt; stir in a little of the hot cream. Add this mixture to the rest of the hot cream. Cook, stirring constantly (do not overcook) until just thickened. Remove from heat and add ice cream, stirring until melted. Strain. Serve with Pudding.
To prepare Peach Bread Pudding: add sliced peaches on top before baking.
To prepare Brandy Custard Sauce: Add brandy to taste after vanilla sauce is ready.
To prepare Grand Marnier Sauce: Add Grand Marnier to taste after vanilla sauce is ready.