Bread Pudding with Lemon Sauce
 
3 or 4 slice  day old white or cinnamon-raisin bread, cubed
3/4 cup  pecans (or raisins)
2 cup  milk or half & half (or mixture)
1/2 to 3/4 cup  granulated sugar
2 or 3 Tbsp  butter (unsalted butter preferred)
1/4 to 1/2 tsp  table salt
2   eggs
1 tsp  pure vanilla extract
 
lemon sauce: 
 
3/4 cup  granulated sugar
2 Tbsp  cornstarch
1 cup  water
  juice of 1 fresh lemon
  grated lemon peel / zest of 1 fresh lemon
1 Tbsp  butter (unsalted butter preferred)
 
for pudding: toss bread and pecans (or 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 the heat. whisk eggs and 
vanilla in a small bowl; gradually stir in a small amountof hot mixture. 
return all to the pan and mix well. pour over bread and raisins. set the 
dish in a larger baking pan; add 1 inch of hot water. bake, uncovered, at 
350 degrees for 50 - 60 minutes or until a knife inserted near the center 
comes out clean. for sauce: combine sugar and cornstarch in a saucepan. 
stir in water until smooth; bring to a boil over medium heat. boil for 1 
to 2 minutes, stirring constantly - mixture should turn glossy. remove 
from heat; stir in lemonjuice, peel and butter until melted. 
 
serve over warm or cold pudding. 
 
makes 6 servings 
 
-- 
(ID: 9451) Mirror: rec.food.recipes: Wed, Dec 24, 2003


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