Ingredients
2 cups cubed day-old bread (1/2-inch pieces), crusts removed2 cups milk1/4 cup sugar3 tablespoons butterDash salt2 large eggs1/2 teaspoon vanilla extractLEMON SAUCE:1/2 cup sugar1 tablespoon cornstarchDash salt1 cup water1-1/2 teaspoons grated lemon zest2 tablespoons butter1 tablespoon lemon juice1 drop yellow food coloring, optional
Preparation
Place bread cubes in a greased 1-qt. baking dish. In a saucepan, heat milk, sugar, butter and salt over low heat just until butter melts. In a bowl, beat eggs; whisk in warm milk mixture. Stir in vanilla. Pour over bread. Place baking dish in a shallow pan of hot water. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted 1 in from the edge comes out clean. For the lemon sauce, combine sugar, cornstarch and salt in a saucepan. stir in water and lemon zest; bring to a boil. Cook and stir for 2 minutes. Remove from the heat; stir in butter, lemon juice and food coloring. Serve warm or cold with the pudding. Refrigerate leftovers.
