To make pudding with custard, bake a concoction of bread cubes, eggs, cream and sugar to make the pudding, then whisk a combination of cream, sugar and egg yolks over low heat to form a custard. To make a low-fat version of this dessert, substitute cream with milk.
To make the Greenbrier bread pudding with vanilla sauce according to the recipe on The Spice House website, cut slices of white bread into cubes, then toast them in the oven. Arrange the toasted bread cubes in a baking dish and distribute melted butter over them, then pour over a combination of eggs, cream, sugar and raisins. Bake the concoction at 350 degrees Fahrenheit for approximately 45 minutes or until the pudding is set.
To make the vanilla custard sauce, bring cream and sugar to boil, then remove the saucepan from heat. Whisk egg yolks, flour, vanilla and salt together and gradually blend this in with the cream mixture to make a sauce. Warm the sauce in the saucepan, stirring continuously until it thickens, then remove from heat again and melt in vanilla ice cream. Strain the sauce and serve it with the bread pudding.
Other recipes for bread pudding with custard are available on the Rachael Ray Magazine and EatingWell websites. A recipe for lemon snow pudding with basil custard sauce resides on the Epicurious website, while a recipe for Christmas pudding with custard sauce is accessible through the Saveur website.