Ingredients

1 1-pound loaf cinnamon raisin bread
1/2 cup butter
6 eggs
4 cups milk
1 cup sugar
1/2 cup raisins
1 tablespoon vanilla
1 1/2 teaspoons cinnamon

Vanilla Sauce:
1 cup heavy cream
1/4 cup sugar
2 egg yolks
1 1/2 teaspoons flour
1 1/2 teaspoons vanilla
1/8 teaspoon salt
1 medium scoop vanilla ice cream

Peach Coulis:
6 peach halves, drained
1 tablespoon lemon juice

Directions

Preheat oven to 375 degrees. Trim crusts and cut bread into 1-inch cubes. Spread on a baking sheet; toast until light brown, about 8 minutes. Pack into 2 1/2-quart buttered baking dish or 8 1-cup ramekins; drizzle with melted butter.

Combine eggs, milk and sugar; whisk until sugar is dissolved. Add raisins, vanilla and cinnamon. Pour the custard over the bread; soak 10 minutes. Reduce oven temperature to 350 degrees. Bake until slightly puffed and firm, about 45 minutes. Cool slightly and serve warm with vanilla sauce and peach coulis.

For sauce, combine cream and sugar; bring to a boil, stirring to dissolve sugar. Whisk together egg yolks, flour, vanilla and salt until smooth and pale yellow.

Pour a little of the hot cream into the yolk mixture, whisking rapidly until smooth, then pour all of the yolk mixture back into the pan of cream. Cook over very low heat (do not boil), stirring constantly with a wooden spoon, until the cream has thickened slightly. Remove from heat, stir in scoop of ice cream until melted; strain sauce through a fine sieve. Serve warm or at room temperature.

For coulis, puree peaches with lemon juice. Makes 8 servings with 1 1/2 cups sauce and 1 1/2 cups coulis.

Each serving, with 1/4 cup sauce and 1/4 cup coulis, contains 779 calories; 38 gm fat; 434 mg sodium; 330 mg cholesterol.