-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