Pioneer bread pudding

4 Servings

Ingredients

Quantity Ingredient
2 cups Cubed day-old bread (1/2-inch pieces); crusts removed
2 cups Milk
¼ cup Sugar
3 tablespoons Butter
1 dash Salt
2 Eggs
½ teaspoon Vanilla extract
½ cup Sugar
1 tablespoon Cornstarch
1 dash Salt
1 cup Water
1½ teaspoon Grated lemon peel
2 tablespoons Butter
1 tablespoon Lemon juice
1 drop Yellow food coloring; optional

Directions

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@...> on Mar 28, 1998

Related recipes