Renee's bread pudding

6 eggs
1 1/2 cup sugar
1quart of milk
1 cup light cream
2 t vanilla
1 loaf bread in one inch chunks (leave out to dry). Use dense bread, could use Vienna bread
1/3 cup raisins, if desired

Beat eggs until frothy.  Add sugar. Gradually add the milk, cream and vanilla.  Put all wet ingredients together and then add them to the eggs.   Pour this mixture over the cubed bread and raisins.  Bake at 325 for 65 to 70 minutes.  

Caramel sauce
1/2 cup brown sugar
1/2 cup whit sugar
1/2 cup butter
1/2 cup Heavy Cream

Bring to a boil and boil for 1minute.  Cool for a few minutes and add 1 t. Vanilla.

1/2 cup heavy cream

Mixed Berry Terrine

.     2 envelopes (1/4 ounce each) unflavored gelatin

2 cups white grape juice

1/2 cup sugar

5 1/2 to 6 cups (about 2 pounds) mixed fresh berries, such as strawberries (hulled and halved), raspberries, blackberries, and blueberries

Directions

1. In a small bowl, sprinkle gelatin over 1/4 cup grape juice; let soften 2 to 3 minutes.
2. Meanwhile, heat sugar with another 1/4 cup grape juice in a small saucepan over medium-high heat until dissolved. Remove from heat; stir in softened gelatin until dissolved, then stir in remaining 1 1/2 cups grape juice.
3. Place berries in a 4-by-8-inch (6-cup-capacity) loaf pan; pour gelatin mixture over, pressing berries gently to submerge completely (remove a few berries if necessary). Refrigerate until firm, at least 3 hours.
4. To unmold, dip bottom of pan in hotwater about 5 seconds. Invert onto a serving platter, and shake firmly to release. Slice to serve.

Link:  http://www.marthastewart.com/317451/mixed-berry-terrine

Rice Pudding recommended by Scott

Ingredients

• 3 1/2 cups milk
• 1/2 cup uncooked long grain rice
• 1/3 cup sugar
• 1/2 teaspoon salt
• 1/2 cup raisins
• 1 teaspoon vanilla extract
• Ground cinnamon

Directions

1. In a saucepan, combine milk, rice, sugar and salt if desired; bring to a boil over medium heat, stirring constantly. Pour into a greased 1-1/2-qt. baking dish. Cover and bake at 325 degrees F for 45 minutes, stirring every 15 minutes. Add raisins and vanilla; cover and bake for 15 minutes. Sprinkle with cinnamon if desired. Serve warm or chilled. Store in the refrigerator.