Bread Pudding 01-May-2007 2 cups cubed day-old bread (1/2 inch pieces), crusts removed 2 cups milk 1/4 cup sugar 3 tablespoons butter Dash of salt 2 eggs 1/2 teaspoon vanilla extract Lemon Sauce 1/2 cup sugar 1 tablespoon cornstarch Dash of salt 1 cup water 1-1/2 teaspoons grated lemon peel 2 tablespoons butter 1 tablespoon lemon juice 1 drop yellow food coloring, optional 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 water. Bake, uncovered, at 350° for 40 - 45 minutes or until a knife inserted 1 inch from the edge comes out clean. For lemon sauce, combine sugar, cornstarch and salt in a saucepan. Stir in water and lemon peel; 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. Content received from: Coastal Georgia Food, http://coastalgeorgiafood.com