Bread Pudding With Lemon Sauce
By: Anonymous
Published: Wednesday, December 9, 2009 - 12:26am

Ingredients




3 lg. eggs
1 1/4 cups sugar
1 1/2 teaspoons vanilla extract
1 1/4 teaspoons ground nutmeg
1 1/4 teaspoons ground cinnamon
1/4 cup unsalted butter, melted
2 cups milk
1/2 cup raisins
1/2 cup coarsely chopped dry roasted pecans
5 cups very stale French or Italian bread cubes with crust on (may Lemon sauce (recipe follows)
1 lemon, halved
1/2 cup water
1/4 cup sugar
2 teaspoons cornstarch dissolved in ¼ c. water
1 teaspoon vanilla extract

Preparation

1 In large bowl with electric mixer, beat eggs on high speed until extremely frothy and bubbles are the size of pinheads, about 3 minutes (or with a metal whisk about 6 minutes). Add sugar, vanilla, nutmeg, cinnamon and butter and beat on high until well blended. Beat in milk, then stir in raisins and pecans. 2 Place bread cubes in a greased loaf pan. Pour egg mixture over them and toss until bread is soaked. Let sit until you see only a narrow bead of liquid around pan's edges, about 45 minutes, patting bread down into liquid occasionally. Place in preheated 350 degrees oven. 3 Immediately lower heat to 300 degrees and bake 40 minutes and puffy, about 15-20 minutes more. To serve, put a slice of bread pudding on a dessert plate and pour lemon sauce on top. 4 Squeeze 2 tablespoons juice from lemon halves and place juice in 1-quart saucepan; add lemon halves, water, sugar and bring to boil. Stir in dissolved cornstarch and vanilla. Cook 1 minute over high heat, stirring constantly. Strain, squeezing sauce from lemon rinds. Makes about 3/4 cup. Serve warm over bread pudding slice.