Bette’s Bread Pudding With Lemon Sauce
| 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)
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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