Duff's Bread Pudding

Duff’s Bread Pudding

1 cup warm water
1 cup non-dairy creamer
3 eggs
1/4 cup butter
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
4 slices white bread, cut into 1-inch squares
1/4 cup raisins

Combine water and creamer. Add butter. Beat 30 seconds. Add sugar, vanilla extract, eggs and salt. Beat at high speed 1-2 minutes. In ungreased casserole dish place 1 1/2 cups of the mixture and sprinkle with raisins. Add bread. Toss lightly and pour remaining mixture evenly over the bread. Sprinkle lightly with cinnamon. Bake at 325 degrees F for 40-45 minutes. Cool and top with Nutmeg Sauce.

Nutmeg Sauce:
1/2 cup granulated sugar
1 tablespoon cornstarch
1/2 teaspoon nutmeg
1 cup milk
1/4 cup butter
1 teaspoon vanilla extract

In small pan combine sugar, cornstarch and nutmeg. Stir in milk and butter. Cook over medium heat until mixture starts to thicken slightly. Add vanilla extract, and stir constantly until thick. Do not boil. Remove from heat and pour over cooled bread pudding.