always late but worth the wait BREAD PUDDING !

hello hello sorry for the delay friends as we all know, i take forever to do ANYTHING. enjoy!!!!

for the custard sauce, i usually just use vanilla extract instead of the vanilla bean, so i just combine egg yolks and sugar with the half n half and vanilla extract straight then heat the whole thing up together.

BREAD PUDDING ingredients
* 8 large eggs
* 3 1/2 cups whole milk
* 2 cups sugar
* 1 1/2 cups whipping cream
* 1 teaspoon vanilla extract
* 1 1-pound loaf cinnamon challah or cinnamon-swirl bread, cut into 1-inch cubes
* 1 cup golden raisins

PREPARATION
Butter 13x9x2-inch glass baking dish. Whisk eggs in large bowl to blend. Add milk, sugar, cream, and vanilla; whisk to blend well. Stir in bread and raisins. Pour mixture into prepared baking dish. Cover and refrigerate 2 hours.
Preheat oven to 350°F. Bake pudding uncovered until puffed and golden, about 1 hour 15 minutes. Cool slightly (pudding will fall). Serve warm with Spiced Rum Sauce.

VANILLA CUSTARD SAUCE ingredients
* 1 1/2 cups half and half
* 1 vanilla bean, split lengthwise
* 6 large egg yolks
* 1/3 cup sugar

PREPARATION
Place half and half in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Remove from heat, cover, and let steep 30 minutes.
Whisk yolks and sugar in medium bowl until thick. Gradually whisk half and half with vanilla bean into yolk mixture. Return mixture to same saucepan. Stir custard over low heat until thickened enough to leave path on back of spoon when finger is drawn across, about 6 minutes (do not boil). Pour into bowl. Chill uncovered until cold, at least 2 hours. DO AHEAD: Can be made 1 day ahead. Cover; chill. Discard vanilla bean before using.

World's Best Potato Salad

Adapted from the World's Best Potato Salad

Ling discovered this amazing potato salad recipe during the brief, sunny calm of March in between the two weeks of continuous rain and gray skies. The sauce can be halved as we had enough to make two yummy batches. Add the secret ingredient of crab sticks to achieve that special Ling-touch!

6 medium potatoes
1 small onion, finely chopped
1 cup celery, chopped
1 teaspoon salt
6 hard-cooked eggs, diced

2 eggs, beaten
1/2 cup white sugar
1 teaspoon cornstarch
salt to taste
1/2 cup vinegar
1 (5 ounce) can evaporated milk
1 teaspoon prepared yellow mustard
1/4 cup butter
1 cup mayonnaise

1. Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain. Cool, peel and dice. Transfer to a large bowl, and toss with the onion, celery, 1 teaspoon of salt, and hard-cooked eggs.
2. While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir in the mayonnaise.
3. Stir the dressing into the bowl of potato salad gently until evenly coated. Chill several hours or overnight before serving for best flavor.