Recipe - Velvet Turtle Bread Pudding Wlemon Sauc

4 Eggs
1 One half cup Sugar
One half teaspoon Vanilla
1 One half teaspoon Ground nutmeg
1 One half teaspoon Ground cinnamon
6 tablespoon Butter; melted
Three fourths (up to)
1 cup Milk
Three fourths cup Raisins
Three fourths cup Roasted pecans
5 cup Cubed white bread
5 cup Brokenup leftover cake;
muffins; croissants

LEMON SAUCE
1 One fourth cup Water
Three fourths cup Sugar
One half Lemon
2 tablespoon Cornstarch
Three fourths teaspoon Vanilla
1 lg Lemon; juice of

CREAM CHANTILLY
1 cup Whipping cream
Three fourths teaspoon Vanilla
Three fourths teaspoon Brandy
2 teaspoon Grand marnier
2 tablespoon Powdered sugar

Pudding: Beat eggs in bowl until fluffy. Add sugar, vanilla, nutmeg,
cinnamon and melted butter. Beat until well blended and sugar is
dissolved. Beat in 2 cups milk. Add raisins and pecans. Blend thoroughly.
Mix bread cubes and cake pieces and place in wellbuttered 13x9 inch baking
pan. Pour in egg mixture. Toss lightly until bread is soaked. Let stand,
gently patting bread down into liquid occasionally. Pour Three fourths to 1 cup milk
over soaked bread and cover with foil. Place pan in larger baking pan and
add water to come halfway up its sides. Bake at 300 degrees 1 One half hours or
until set in center. Makes 12 (4x3inch) servings.

Lemon Sauce: Combine 1 cup water, sugar and lemon half in saucepan. Bring
to boil. Mix cornstarch with remaining One fourth cup water and stir into sugar
mixture with vanilla. Cook over medium heat, stirring constantly, until
slightly thickened. Add lemon juice. Remove from heat and strain sauce into
sauce boat. Serve warm. Makes 1 Three fourths cups.

Cream Chantilly: Whip cream until frothy. Beat in vanilla, brandy, Grand
Marnier and powdered sugar. Beat until stiff. Makes about 1 One half cups.

RANGER@HALCYON.COM

(GLENN/SHARON GORMAN)

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