Bette's Bread Pudding with Lemon Sauce
Author: Kitchens
  • 2 1/4 Cups day-old egg bread; cubed, or leftover yellow cornbread
  • 1 1/2 Cups milk
  • 1 egg
  • 1/4 Cup sugar
  • 1 teaspoon lemon extract
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 2 Tablespoons raisins; or chopped dates
  • 2 Tablespoons pecans; toasted
  • 1 teaspoon grated lemon peel
  • Lemon Sauce:
  • 1/4 Cup sugar
  • 1 teaspoon cornstarch
  • 1/3 Cup water
  • 1 Tablespoon butter
  • 2 Tablespoons to 3 Tablespoons fresh lemon juice
  • 1/2 teaspoon grated lemon peel
  1. 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.
  2. 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
Recipe by Recipes at