Bette’s Bread Pudding With Lemon Sauce

We ought to rejoice that in God’s great wisdom and love He does in fact answer all of our requests, though to be sure, He says no to some things because our having them would hurt us in the long run. We also ought to rejoice that in His wisdom He gives us what we ask at the best time, rather than at an earlier time when our very limited judgment thinks it would be best. And finally, we ought to rejoice that God’s love and wisdom gives us what often turns out to be far better than the precise thing for which we had asked (Eph. 3:20).

Daniel Fuller

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Bakery, Desserts	4	Servings

INGREDIENTS

		Bette Leland cgvh43b-
2 1/4	c	Day-old Egg bread, cubed OR
		leftover yellow cake OR
		combination
1 1/2	c	Milk
1		Egg
1/4	c	Sugar
1	t	Lemon extract
1/2	t	Cinnamon
1/4	t	Nutmeg
2	T	Raisins, or chopped dates
2	T	Pecans, toasted
1	t	Grated lemon peel
1/4	c	Sugar
1	t	Cornstarch
1/3	c	Water
1	T	Butter
2	T	To 3 tablespoons fresh lemon
		juice
1/2	t	Grated lemon peel

INSTRUCTIONS

a
Preheat oven to 325 degrees.  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. 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
MM-Recipes Digest V4 #132 by novmom@juno.com (Angela  Gilliland) on May
12, 1997

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 228 Calories From Fat: 76 Total Fat: 8.8g Cholesterol: 61.5mg Sodium: 71.1mg Potassium: 196.7mg Carbohydrates: 33.9g Fiber: <1g Sugar: 30.9g Protein: 5.2g