2 c Cubed day-old bread
-(1/2-inch pieces); crusts
-removed
2 c Milk
1/4 c Sugar
3 tb Butter
1 ds Salt
2 Eggs
1/2 ts Vanilla extract
-LEMON SAUCE-
1/2 c Sugar
1 tb Cornstarch
1 ds Salt
1 c Water
1 1/2 ts Grated lemon peel
2 tb Butter
1 tb Lemon juice
1 dr Yellow food coloring;
-optional
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.
Yields
4 Servings
