| 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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