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Bread Pudding with Lemon Sauce

Many diners at the Village Bakery Café in Amarillo make it a point to save room for this finale.

  • 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.

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.

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