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  • Bette's Bread Pudding With Lemon Sauce

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    Bette's Bread Pudding With Lemon Sauce
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 1/4 c. Day-old Egg bread, cubed, Or possibly leftover yellow cake, Or possibly a combination
    • 1 1/2 c. Lowfat milk
    • 1 x Egg
    • 1/4 c. Sugar
    • 1 tsp Lemon extract
    • 1/2 tsp Cinnamon
    • 1/4 tsp Nutmeg
    • 2 Tbsp. Raisins, or possibly minced dates
    • 2 Tbsp. Pecans, toasted
    • 1 tsp Grated lemon peel
    • 1/4 c. Sugar
    • 1 tsp Cornstarch
    • 1/3 c. Water
    • 1 Tbsp. Butter
    • 2 Tbsp. To 3 Tbsp. fresh lemon juice
    • 1/2 tsp Grated lemon peel

    Directions

    1. Preheat oven to 325 degrees. Spray an 8-inch square pan with cooking spray. Soak bread cubes in 1/2 c. lowfat milk. Combine egg, sugar, lemon extract, cinnamon and nutmeg. Beat well. Beat in remaining lowfat milk. Stir in raisins or possibly dates, pecans and lemon peel. Combine egg mix with bread.
    2. Pour pudding into prepared pan set in a larger pan. Add in sufficient warm water to come halfway up sides of pan. Bake 40-50 min or possibly till pudding is set in center. Top each serving with Lemon Sauce and a spoonful of whipped cream, if you like.
    3. Lemon Sauce. In small saucepan combine sugar and cornstarch. Using a wire whisk, gradually whisk in water and continue stirring till mix thickens. Remove from heat and whisk in butter, lemon juice and lemon peel.
    4. perfect for a cool winter's night or possibly great for breakfast served with a tall glass of fresh orange juice and your favorite coffee.

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