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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Total Time:
Cook Method: Oven
Cuisine: Italian
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4
Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Bette's Bread Pudding With Lemon Sauce

Recipe Tags: Pudding Recipes

Date Added: January 04, 2014

Ingredients:

2 1/4 Cups Egg Bread 2 1/4 Cups Day-old Egg bread cubed, or leftover yellow cake, or or
2 1/4 Cups Egg Bread 2 1/4 Cups Day-old Egg bread cubed, or leftover yellow cake, or or
1 1/2 Cups Milk 1 1/2 Cups Milk plus extra
1 Unit Egg 1 Unit Egg separated
1/4 Cup Sugar 1/4 Cup Sugar confectioner'
1 Teaspoon Lemon 1 Teaspoon Lemon extract
1/2 Teaspoon Cinnamon 1/2 Teaspoon Cinnamon (or more, to taste)
1/4 Teaspoon Nutmeg 1/4 Teaspoon Nutmeg ground
2 Tablespoons Raisins 2 Tablespoons Raisins or chopped dates
2 Tablespoons Pecans 2 Tablespoons Pecans toasted
1 Teaspoon Lemon Peel 1 Teaspoon Grated lemon peel
1/4 Cup Sugar 1/4 Cup Sugar confectioner'
1 Teaspoon Cornstarch 1 Teaspoon Cornstarch Dissolved In
1/3 Cup Water 1/3 Cup Water warmed
1 Tablespoon Butter 1 Tablespoon Butter softned
2 Tablespoons Fresh Lemon Juice 2 Tablespoons To 3 tablespoons fresh lemon juice
1/2 Teaspoon Lemon Peel 1/2 Teaspoon Grated lemon peel
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Directions:

1. Preheat oven to 325 degrees.

2. Spray an 8-inch square pan with cooking spray.

3. Soak bread cubes in 1/2 cup milk. Combine egg, sugar, lemon extract, cinnamon and nutmeg.

4. Beat well. Beat in remaining milk. Stir in raisins or dates, pecans and lemon peel.

5. Combine egg mixture with bread. Pour pudding into prepared pan set in a larger pan.

6. Add enough hot water to come halfway up sides of pan.

7. Bake 40-50 minutes or until pudding is set in center.

8. Top each serving with Lemon Sauce and a spoonful of whipped cream, if desired.

9. Lemon Sauce. In small saucepan combine sugar and cornstarch.

10. Using a wire whisk, gradually whisk in water and continue stirring until mixture thickens.

11. Remove from heat and whisk in butter, lemon juice and lemon peel.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Egg, Milk, Butter, Gluten, Corn, Sulfites, Natural Sweeteners, Fructose Malabsorption, Pecan, Citric Acid allergies.
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