Ingredients Jump to Instructions ↓

  1. 2 cups cubed day-old bread (1/2-inch pieces), crusts removed

  2. 2 cups milk

  3. 1/4 cup sugar

  4. 3 tablespoons butter Dash salt

  5. 2 eggs

  6. 1/2 teaspoon vanilla extract LEMON SAUCE:

  7. 1/2 cup sugar

  8. 1 tablespoon cornstarch Dash salt

  9. 1 cup water

  10. 1-1/2 teaspoons grated lemon peel

  11. 2 tablespoons butter

  12. 1 tablespoon lemon juice

  13. 1 drop yellow food coloring, optional

Instructions Jump to Ingredients ↑

  1. Place bread cubes in a greased 1-qt. baking dish. In a saucepan, heat milk, sugar, butter and salt over low heat just until butter melts. In a bowl, beat eggs; whisk in warm milk mixture. Stir in vanilla. Pour over bread. Place baking dish in a shallow pan of hot water. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted 1 in from the edge comes out clean. For the lemon sauce, combine sugar, cornstarch and salt in a saucepan. stir in water and lemon peel; bring to a boil. Cook and stir for 2 minutes. Remove from the heat; stir in butter, lemon juice and food coloring. Serve warm or cold with the pudding. Refrigerate leftovers. Yield: 4-6 servings.


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