Bread Pudding With Lemon Sauce

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Contributed by World Recipes Y-Group
==Ingredients==
* 3 large eggs
* 1¼ cups sugar
* 1½ tsp vanilla extract
* 1¼ tsp ground nutmeg
* 1¼ tsp ground cinnamon
* ¼ cup unsalted butter, melted
* 2 cups milk
* ½ cup raisins
* ½ cup coarsely chopped dry roasted pecans
* 5 cups very stale French or Italian bread cubes with crust on (may substitute sourdough bread)
=== Lemon sauce ===
* 1 lemon, halved
* ½ cup water
* ¼ cup sugar
* 2 tsp cornstarch dissolved in ¼ cup water
* 1 tsp vanilla extract
==Directions==
# 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.
# 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 °F oven.
# Immediately lower heat to 300 °F and bake 40minutes 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.
=== Lemon sauce ===
# 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 ¾ cup.
# Serve warm over bread pudding slice.
# Enjoy.
Category:Bread pudding Recipes
Category:Pecan Recipes
Category:Raisin Recipes
Category:World Recipes