-Bette Leland cgvh43b-
2 1/4 c Day-old Egg bread; cubed, OR
– leftover yellow cake, OR a
– combination
1 1/2 c Milk
1 Egg
1/4 c Sugar
1 ts Lemon extract
1/2 ts Cinnamon
1/4 ts Nutmeg
2 tb Raisins; or chopped dates
2 tb Pecans; toasted
1 ts Grated lemon peel
-LEMON SAUCE-
1/4 c Sugar
1 ts Cornstarch
1/3 c Water
1 tb Butter
2 tb To 3 tablespoons fresh lemon
– juice
1/2 ts Grated lemon peel
Preheat oven to 325 degrees. Spray an 8-inch square pan with cooking
spray. Soak bread cubes in 1/2 cup milk. Combine egg, sugar, lemon
extract, cinnamon and nutmeg. Beat well. Beat in remaining milk. Stir in
raisins or dates, pecans and lemon peel. Combine egg mixture with bread.
Pour pudding into prepared pan set in a larger pan. Add enough hot water to
come halfway up sides of pan. Bake 40-50 minutes or until pudding is set
in center. Top each serving with Lemon Sauce and a spoonful of whipped
cream, if desired.
Lemon Sauce. In small saucepan combine sugar and cornstarch. Using a
wire whisk, gradually whisk in water and continue stirring until mixture
thickens. Remove from heat and whisk in butter, lemon juice and lemon peel.
This recipe comes from the “Lemon Cookbook” by Eleanor Freemark. It is
perfect for a cold winter’s night or great for breakfast served with a tall
glass of fresh orange juice and your favorite coffee.
Bette…NM.
Yields
4 Servings