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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This recipe came from a now defunct restaurant in Sister Bay, Wisconsin - located in Door County - Wisconsin's Cape Cod. My family repeated made this recipe in the 80's - and I lost my copy until I recently came across it while cleaning my filecabinet. I'll be making it again soon! Ingredients:
2 cups cubed day-old bread (no crusts) |
2 cups milk |
1/4 cup sugar |
3 tablespoons butter |
1 dash salt |
2 eggs |
1/2 teaspoon vanilla extract |
1/2 cup sugar |
1 tablespoon cornstarch |
1 dash salt |
1 cup water |
1 1/2 teaspoons lemon zest |
2 tablespoons butter |
1 tablespoon lemon juice |
1 drop yellow food coloring (optional) |
Directions:
1. For Bread Pudding: Place bread cubes in a greased 1 quart baking dish.
2. In a saucepan, heat next four ingredients (milk, sugar, butter and salt) over low heat until butter melts.
3. In a bowl, beat eggs.
4. Whisk in warm milk mixture.
5. Stir in vanilla.
6. Pour over bread.
7. Place baking dish in a shallow pan of hot water.
8. Bake, uncovered, at 350F for 40-45 minutes or until a knife inserted 1' from edge comes out clean.
9. For Lemon Sauce: Combine sugar, cornstarch and salt in a saucepan, stir in water and lemon peel.
10. Bring to a boil.
11. Cook and stir for 2 minutes.
12. Remove from heat.
13. Stir in butter, lemon juice and food coloring.
14. Serve warm or cold with the pudding.
15. Refrigerate leftovers.
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