Bette's bread pudding with lemon sauce
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Bette's bread pudding with lemon sauce
  Bread    Pudding    Lemon    Bakery    Sauces  
Last updated 6/12/2012 1:08:33 AM. Recipe ID 35100. Report a problem with this recipe.
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      Title: Bette's bread pudding with lemon sauce
 Categories: Desserts, Bakery
      Yield: 4 Servings
 
           -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

MMMMM------------------------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.
  




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Recipe ID 35100 (Apr 03, 2005)

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