Pioneer Bread Pudding

Name: Pioneer Bread Pudding
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4-6 servings.
Ingredients: 2 cups cubed day-old bread (1/2-inch pieces), crusts removed; 2 cups milk; 1/4 cup sugar; 3 tablespoons butter; Dash salt; 2 large Nellie’s Free Range Eggs; 1/2 teaspoon vanilla extract; LEMON SAUCE:; 1/2 cup sugar; 1 tablespoon cornstarch; Dash salt; 1 cup water; 1-1/2 teaspoons grated lemon zest; 2 tablespoons butter; 1 tablespoon lemon juice; 1 drop yellow food coloring, optional

While traveling in Door County, Wisconsin, we stopped for lunch at a delightful cafe. The restaurant is famous for this bread pudding with lemon sauce.—Solbjorg Antonsen Daubner, Door Country, Wisconsin

Ingredients

2 cups cubed day-old bread (1/2-inch pieces), crusts removed
2 cups milk
1/4 cup sugar
3 tablespoons butter
Dash salt
2 large Nellie’s Free Range Eggs
1/2 teaspoon vanilla extract
LEMON SAUCE:
1/2 cup sugar
1 tablespoon cornstarch
Dash salt
1 cup water
1-1/2 teaspoons grated lemon zest
2 tablespoons butter
1 tablespoon lemon juice
1 drop yellow food coloring, optional

Directions

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.