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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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While traveling in Door County, Wisconsin, we stopped for lunch at a delightful cafe. The restaurant is famous for this bread pudding with lemon sauce.Solbjorg Antonsen Daubner, Door Country, Wisconsin Ingredients:
2 cups cubed day-old bread (1/2-inch pieces), crusts removed |
2 cups milk |
1/4 cup sugar |
3 tablespoons butter |
dash salt |
2 eggs |
1/2 teaspoon vanilla extract |
lemon sauce: |
1/2 cup sugar |
1 tablespoon cornstarch |
dash salt |
1 cup water |
1-1/2 teaspoons grated lemon peel |
2 tablespoons butter |
1 tablespoon lemon juice |
1 drop yellow food coloring, optional |
Directions:
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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