Bread Pudding With Lemon Sauce

bread Pudding With lemon Sauce


 * 3 Lg. eggs
 * 1 1/4 C. sugar
 * 1 1/2 Tsp. vanilla extract
 * 1 1/4 Tsp. Ground nutmeg
 * 1 1/4 Tsp. Ground cinnamon
 * 1/4 C. unsalted butter, Melted
 * 2 C. milk
 * 1/2 C. Raisins
 * 1/2 C. Coarsely Chopped Dry Roasted pecans
 * 5 C. Very Stale French or Italian bread Cubes WithCrust on (may Substitute sourdough bread)

lemon Sauce (recipe Follows)

In Large Bowl With Electric Mixer, Beat eggs on HighSpeed Until Extremely Frothy And Bubbles Are The SizeOf Pinheads, About 3 Minutes (or With a Metal WhiskAbout 6 Minutes). Add sugar, vanilla, nutmeg, CinnamonAnd butter And Beat on High Until Well Blended. BeatIn milk, Then Stir in Raisins And pecans.

Place bread Cubes in a Greased Loaf Pan. Pour EggMixture Over Them And Toss Until bread is Soaked. LetSit Until You See Only a Narrow Bead of Liquid AroundPan's Edges, About 45 Minutes, Patting bread Down IntoLiquid Occasionally. Place in Preheated 350 DegreesOven.

Immediately Lower Heat to 300 Degrees And Bake 40Minutes And Puffy, About 15-20 Minutes More. to Serve,Put a Slice of bread Pudding on a Dessert Plate AndPour lemon Sauce on Top.

lemon Sauce:


 * 1 lemon, Halved
 * 1/2 C. water
 * 1/4 C. sugar
 * 2 Tsp. cornstarch Dissolved in 1/4 C. water
 * 1 Tsp. vanilla extract

Squeeze 2 Tablespoons Juice From lemon Halves AndPlace Juice in 1-Quart Saucepan; Add lemon Halves,

water, sugar And Bring to Boil. Stir in DissolvedCornstarch And vanilla. Cook 1 Minute Over High Heat,Stirring Constantly. Strain, Squeezing Sauce From

lemon Rinds. Makes About 3/4 Cup. Serve Warm Over bread Pudding Slice.

Enjoy.

contributed by :
* World Recipes Y-Group