Recipe - Pioneer Bread Pudding

2 cup Cubed dayold bread
(1/2inch pieces); crusts
removed
2 cup Milk
One fourth cup Sugar
3 tablespoon Butter
1 ds Salt
2 Eggs
One half teaspoon Vanilla extract

LEMON SAUCE
One half cup Sugar
1 tablespoon Cornstarch
1 ds Salt
1 cup Water
1 One half teaspoon Grated lemon peel
2 tablespoon Butter
1 tablespoon Lemon juice
1 dr Yellow food coloring;
optional

Place bread cubes in a greased 1 qt. baking dish. In a saucepan, heat
milk, sugar, butter and salt over low heat just until butter melts. In a
bowl, beat eggs; whisk in warm milk mixture. Stir in vanilla. Pour over
bread. Place baking dish in a shallow pan of hot water. Bake, uncovered, at
350 degrees for 4045 minutes or until a knife inserted 1 in. from the edge
comes out clean. For the lemon sauce, combine sugar, cornstarch and salt in
a saucepan. Stir in water and lemon peel; bring to a boil. Cook and stir
for 2 minutes. Remove from the heat; stir in butter, lemon juice and food
coloring. Serve warm or cold with the pudding. Refrigerate leftovers.
Yield: 46 servings.
Posted to recipeludigest by "Lynn Ratcliffe" mcgrew@ntr.net on Mar 28,
1998