File:Pound Cake Bread Pudding with Lemon Sauce - Flickr - scubadive67.jpg

Pound cake bread pudding with lemon sauce.

2 cups milk 1/4 cup stick butter 1/2 cup sugar 1 teaspoon ground cinnamon or nutmeg 1/4 teaspoon salt 2 large eggs, slightly beaten 6 cups dry bread cubes (8 slices bread)* 1/2 cup raisins, if desired

1. Heat oven to 350º 2. Heat milk and butter in 2-quart saucepan over medium heat until butter is melted and milk is hot. 3. Mix sugar, cinnamon, salt and eggs in large bowl with wire whisk until well blended. Stir in bread cubes and raisins. Stir in milk mixture. Pour into ungreased 1 1/2-quart casserole or square baking dish, 8X8X2 inches. Place casserole in rectangular pan, 13X9X2 inches; pour boiling water into rectangular pan until 1 inch deep. 4. Bake uncovered 40-45 minutes or until knife inserted comes out clean 5. Prepare sauce, any sauce. Serve sauce over warm bread pudding. Refridgerate any remaining dessert.

Lemon sauce:

1/2 cup sugar 2 tablespoons cornstarch 3/4 cup water 1 tablespoon grated lemon peel 1/4 cup lemon juice 2 tablespoons butter

1. Mix sugar and cornstarch in 1-quart saucepan. Gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil for 1 minute; remove from heat. 2. Stir in remaining ingredients. Serve warm or cool.