Bread Pudding with Lemon Sauce
1 lb. day-old French bread, cubed
1 quart whole milk, scalded
3 eggs, beaten
2 c. sugar
1 tsp. cinnamon
1/4 c. butter, melted
2 T. pure vanilla
1/2 c. heavy cream
1 c. currants
1 c. pecan halves
Combine bread and milk in a greased 3-quart baking dish, and set aside.
Combine eggs, sugar, cinnamon, butter, and vanilla, and beat well. Blend in cream, and stir in currants and pecans. Combine with bread mixture.
Bake at 350 degrees for about 45 minutes. Serve warm or at room temperature with Lemon Sauce.
1 c. sugar
1/4 c. cornstarchdash of salt
2 c. milk
4 egg yolks
1/3 c. lemon juice
3 T. butter
Combine dry ingredients in a heavy saucepan. Gradually add milk, stirring until blended.
Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil; remove from heat, and set aside.
Beat egg yolks until thick in a medium bowl. Gradually stir in one-fourth of hot mixture into yolks; add back to remaining hot mixture, stirring constantly for 2 to 3 minutes.
Remove from heat, and stir in lemon juice and butter.
Cover top of pan with plastic wrap or waxed paper. Cool. Thin with heavy cream, if desired.
From the March 2000 issue.