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1
Tear the bread into pieces and place it in a bowl.
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2
Bring the milk to a boil, remove from the heat and stir in the sugar until it has dissolved.
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3
Pour the mixture over the bread and leave until the liquid has been absorbed and the mixture has cooled.
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4
Place the golden raisins in another bowl, add warm water to cover and let soak for about 15 minutes, then drain and squeeze out.
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5
Dust for flour, gently shaking off any excess.
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6
Preheat the oven to 325F Grease individual molds with butter and dust them with sugar.
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7
Pass the soaked bread through a strained into a bowl and add raisins, liqueur, egg and egg yolk, mixing wel.
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8
Spoon the mixture into the molds until they are three-fourths full.
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9
Dot the surface with the butter and bake for 20 minutes, then increase the oven temperature to 350 F and bake for a further 10 minutes.
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10
Remove from the oven, cool, then serve with the vanilla sauce.
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11
To make the vanilla sauce, bring the milk just to a boil, then remove from the heat.
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12
Meanwhile, put the egg yolks and sugar into a heatproof bowl and scrape in the contents of the vanilla bean.
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13
Beat vigorously until lighty and fluffy.
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14
Gradually beat in the hot milk.
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15
Set the bowl over a pan of barely simmering water and cook, stirring constantly with a wooden spoon until thickened, taking care that the eggs do not curdle.
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16
Strain and let the vanilla sauce cool before serving.
