| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Bread puddi, Citrus, Desserts, Sauces |
6 |
Servings |
INGREDIENTS
| 3 |
sl |
Day-old bread, cubed |
| 3/4 |
c |
Raisins |
| 2 |
c |
Milk |
| 1/2 |
c |
Sugar |
| 2 |
tb |
Butter or margarine |
| 1/4 |
ts |
Salt |
| 2 |
|
Eggs |
| 1 |
ts |
Vanilla extract |
| 3/4 |
c |
Sugar |
| 2 |
tb |
Cornstarch |
| 1 |
c |
Water |
| 3 |
tb |
Lemon juice |
| 2 |
ts |
Grated lemon peel |
| 1 |
tb |
Butter or margarine |
INSTRUCTIONS
LEMON SAUCE
Toss bread and raisins in an ungreased 1 1/2 quart baking dish. In a
saucepan, combine milk, sugar, butter and salt; cook and stir until butter
melts. Remove from heat. Whisk eggs and vanilla in a small bowl; gradually
stir in a small amount of the hot mixture. Return all to the pan and mix
well. Pour over bread and raisins. Set the dish in a large baking pan; add
1 inch of water to outer pan. Bake, uncovered at 350 F. for 50-60 minutes
or until a knife inserted near the center comes out clean. For Sauce;
combine the sugar and cornstarch in a saucepan. Stir in water until smooth;
bring to a boil over Medium heat. Boil for 1-2 minutes, stirring
constantly. Remove from heat; stir in lemon juice, peel and butter until
butter melts. Serve over warm or cold pudding. Refrigerate any leftovers.
Yield; 6 servings. Submitted by Mildred Sherrer, Bay City Texas MC
formatting by bobbi744@sojourn.com
Recipe by: Taste of Home Magazine, February/March '97, p. 36 Posted to
MC-Recipe Digest V1 #532 by Roberta Banghart <bobbi744@sojourn.com> on Mar
21, 1997
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“WARNING: Exposure to the Son may prevent burning.”