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Categories:
egg bread milk egg sugar lemon cinnamon nutmeg raisins pecans lemon peel sugar cornstarch water butter lemon juice lemon peel
Viewed: 16 - Published at: 3 months agoIngredients
- 2 1/4 c. Day-old Egg bread, cubed, Or possibly leftover yellow cake, Or possibly a combination
- 1 1/2 c. Lowfat milk
- 1 x Egg
- 1/4 c. Sugar
- 1 tsp Lemon extract
- 1/2 tsp Cinnamon
- 1/4 tsp Nutmeg
- 2 Tbsp. Raisins, or possibly minced dates
- 2 Tbsp. Pecans, toasted
- 1 tsp Grated lemon peel
- 1/4 c. Sugar
- 1 tsp Cornstarch
- 1/3 c. Water
- 1 Tbsp. Butter
- 2 Tbsp. To 3 Tbsp. fresh lemon juice
- 1/2 tsp Grated lemon peel
Method
- Preheat oven to 325 degrees.
- Spray an 8-inch square pan with cooking spray.
- Soak bread cubes in 1/2 c. lowfat milk.
- Combine egg, sugar, lemon extract, cinnamon and nutmeg.
- Beat well.
- Beat in remaining lowfat milk.
- Stir in raisins or possibly dates, pecans and lemon peel.
- Combine egg mix with bread.
- Pour pudding into prepared pan set in a larger pan.
- Add in sufficient warm water to come halfway up sides of pan.
- Bake 40-50 min or possibly till pudding is set in center.
- Top each serving with Lemon Sauce and a spoonful of whipped cream, if you like.
- Lemon Sauce.
- In small saucepan combine sugar and cornstarch.
- Using a wire whisk, gradually whisk in water and continue stirring till mix thickens.
- Remove from heat and whisk in butter, lemon juice and lemon peel.
- perfect for a cool winter's night or possibly great for breakfast served with a tall glass of fresh orange juice and your favorite coffee.
