Title: Lemon Bread Pudding
Categories: Bread puddi, Citrus, Desserts, Sauces
Yield: 6 Servings

3 sl Day-old bread, cubed
3/4 c Raisins
2 c Milk
1/2 c Sugar
2 tb Butter or margarine
1/4 ts Salt
2 Eggs
1 ts Vanilla extract

--------------------------------LEMON SAUCE--------------------------------
3/4 c Sugar
2 tb Cornstarch
1 c Water
3 tb Lemon juice
2 ts Grated lemon peel
1 tb Butter or margarine

Toss bread and raisins in an ungreased 1 1/2 quart baking dish. In a
saucepan, combine milk, sugar, butter and salt; cook and stir until butter
melts. Remove from heat. Whisk eggs and vanilla in a small bowl; gradually
stir in a small amount of the hot mixture. Return all to the pan and mix
well. Pour over bread and raisins. Set the dish in a large baking pan; add
1 inch of water to outer pan. Bake, uncovered at 350 F. for 50-60 minutes
or until a knife inserted near the center comes out clean. For Sauce;
combine the sugar and cornstarch in a saucepan. Stir in water until smooth;
bring to a boil over Medium heat. Boil for 1-2 minutes, stirring
constantly. Remove from heat; stir in lemon juice, peel and butter until
butter melts. Serve over warm or cold pudding. Refrigerate any leftovers.
Yield; 6 servings. Submitted by Mildred Sherrer, Bay City Texas MC
formatting by bobbi744@sojourn.com

Recipe by: Taste of Home Magazine, February/March '97, p. 36 Posted to
MC-Recipe Digest V1 #532 by Roberta Banghart on Mar
21, 1997