Bread Pudding with Lemon Sauce
3 or 4 slices day old white or cinnamon-raisin bread, cubed
3/4 cup pecans (or raisins) 2 cups milk or Half & Half (or mixture)
4/2 to 3/4 cups granulated sugar 2 or 3 tablespoons butter (unsalted butter preferred)
5/4 to 1/2 teaspoon table salt 2 eggs 1 teaspoon pure vanilla extract
Lemon Sauce:
6/4 cup granulated sugar 2 tablespoons cornstarch 1 cup water Juice of 1 fresh lemon Grated lemon
peel / zest of 1 fresh lemon 1 tablespoon 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
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