Recipe - Bettes Bread Pudding With Lemon Sauce

Bette Leland cgvh43b
2 One fourth cup Dayold Egg bread; cubed, OR
leftover yellow cake, OR a
combination
1 One half cup Milk
1 Egg
One fourth cup Sugar
1 teaspoon Lemon extract
One half teaspoon Cinnamon
One fourth teaspoon Nutmeg
2 tablespoon Raisins; or chopped dates
2 tablespoon Pecans; toasted
1 teaspoon Grated lemon peel

LEMON SAUCE
One fourth cup Sugar
1 teaspoon Cornstarch
1/3 cup Water
1 tablespoon Butter
2 tablespoon To 3 tablespoons fresh lemon
juice
One half teaspoon Grated lemon peel

Preheat oven to 325 degrees. Spray an 8inch square pan with cooking
spray. Soak bread cubes in One half 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 4050 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.
This recipe comes from the "Lemon Cookbook" by Eleanor Freemark. It is
perfect for a cold winter's night or great for breakfast served with a tall
glass of fresh orange juice and your favorite coffee.
Bette...NM.

Posted to MMRecipes Digest V4 #132 by novmom@juno.com (Angela Gilliland)
on May 12, 1997