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| Bettes Bread Pudding with Lemon Sauce
2 1/4 cups of day-old Egg bread; cubed,
1 1/2 cups of milk
1 Egg
1/4 cup of sugar
1 teaspoon of lemon extract
1/2 teaspoon of cinnamon
1/4 teaspoon of nutmeg
2 tablespoons of raisins; or chopped dates
2 tablespoons of pecans; toasted
1 teaspoon of grated lemon peel
LEMON SAUCE
1/4 cup of sugar
1 teaspoon of cornstarch
1/3 cup of water
1 tablespoon of butter
2 - 3 tablespoons of fresh lemon
1/2 teaspoon of grated lemon peel
Preheat oven to 325ºF. Spray an 8-inch square pan with cooking spray. Soak bread cubes in 1/2 cup milk. Combine egg, sugar, lemon extract, cinnamon and nutmeg. Beat well. Beat in remaining milk. Stir in raisins or dates, pecans and lemon peel. Combine egg mixture with bread. Pour pudding into prepared pan set in a larger pan. Add enough hot water to come halfway up sides of pan. Bake 40-50 minutes or until pudding is set in center. Top each serving with Lemon Sauce and a spoonful of whipped cream, if desired. Lemon Sauce. In small saucepan combine sugar and cornstarch. Using a wire whisk, gradually whisk in water and continue stirring until mixture thickens. Remove from heat and whisk in butter, lemon juice and lemon peel. Serving Size: 4
This recipe comes from the "The Lemon Cookbook " by Eleanor Freemark. It is perfect for a cold winters night or great for breakfast served with a tall glass of fresh orange juice and your favorite coffee. Bette...NM. Posted to MM-Recipes Digest V4 #132 by novmom@juno.com (Angela Gilliland) on May 12, 1997
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