1/2 c. sugar
1/2 c. molasses
1/2 c. water
2 tbsp. melted butter
2 tbsp. lemon juice
1/4 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1 can (1 lb. 4 oz.) sliced apples
4 c. diced white bread
1 c. raisins

Combine sugar, molasses, water, butter, lemon juice, cinnamon and nutmeg in a large bowl. Beat until well blended. Add apples, bread and raisins. Stir to coat well. Divide mixture evenly among eight-buttered six ounce custard cups. Bake at 350 degrees for 35 minutes or until bubbly.

FOR VANILLA SAUCE:

2 egg yolks
1/4 c. sugar
1/2 tsp. flour
A dash of salt
1 c. heavy cream
1/2 c. vanilla ice cream
1/2 tsp. vanilla

Beat egg yolks, sugar, flour and salt until thick and lemon-colored in medium size heavy saucepan. Stir in cream. Cook slowly stirring constantly until sauce thickens slightly. Remove from heat; add ice cream and vanilla; stir until ice cream melts; cover and chill.