| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Bread, Pudding | 4 | Servings | |
INGREDIENTS
| 2 | c | Cubed day-old bread (1/2-inch pieces); crusts removed |
| 2 | c | Milk |
| 1/4 | c | Sugar |
| 3 | tb | Butter |
| 1 | ds | Salt |
| 2 | Eggs | |
| 1/2 | ts | Vanilla extract |
| 1/2 | c | Sugar |
| 1 | tb | Cornstarch |
| 1 | ds | Salt |
| 1 | c | Water |
| 1 1/2 | ts | Grated lemon peel |
| 2 | tb | Butter |
| 1 | tb | Lemon juice |
| 1 | dr | Yellow food coloring; optional |
INSTRUCTIONS
LEMON SAUCE 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 40-45 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: 4-6 servings. Posted to recipelu-digest by "Lynn Ratcliffe" <mcgrew@ntr.net> on Mar 28, 1998
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