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