MMMMM----- Recipe via Meal-Master (tm) v8.05
       Title: Bette’s Bread Pudding with Lemon Sauce
  Categories: Desserts, Bakery
       Yield: 4 Servings
            -Bette Leland cgvh43b-
   2 1/4 c  Day-old Egg bread; cubed, OR
            - leftover yellow cake, OR a
            - combination
   1 1/2 c  Milk
       1    Egg
     1/4 c  Sugar
       1 ts Lemon extract
     1/2 ts Cinnamon
     1/4 ts Nutmeg
       2 tb Raisins; or chopped dates
       2 tb Pecans; toasted
       1 ts Grated lemon peel
 MMMMM------------------------LEMON SAUCE-----------------------------
     1/4 c  Sugar
       1 ts Cornstarch
     1/3 c  Water
       1 tb Butter
       2 tb To 3 tablespoons fresh lemon
            - juice
     1/2 ts Grated lemon peel
      Preheat oven to 325 degrees.  Spray an 8-inch square pan with
   cooking spray.  Soak bread cubes in 1/2 cup milk. Combine egg, sugar,
   lemon extract, cinnamon and nutmeg. Beat well. Beat in remaining
   milk. Stir in raisins or dates, pecans and lemon peel. Combine egg
   mixture with bread. Pour pudding into prepared pan set in a larger
   pan. Add enough hot water to come halfway up sides of pan.  Bake
   40-50 minutes or until pudding is set in center.  Top each serving
   with Lemon Sauce and a spoonful of whipped cream, if desired.
      Lemon Sauce.  In small saucepan combine sugar and cornstarch.
   Using a wire whisk, gradually whisk in water and continue stirring
   until mixture thickens. Remove from heat and whisk in butter, lemon
   juice and lemon peel.
      This recipe comes from the “Lemon Cookbook” by Eleanor Freemark.
   It is perfect for a cold winter’s night or great for breakfast served
   with a tall glass of fresh orange juice and your favorite coffee.