BREAD PUDDING
From: Marye
Serves: 6  •  Prep: 30 min (including 20 min soak)  •  Cook: 60 min at 350° + 15 min at 300°

From Marye's spiral recipe notebook — page 28 of the notebook she kept with grape-cluster illustrations on each page.

INGREDIENTS
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4 slices stale bread
1 qt milk
½ tsp salt
1 tsp vanilla
2 eggs
⅔ cup sugar
½ tsp nutmeg
2 Tbsp butter
Raisins and/or nuts, optional

LEMON SAUCE
½ cup sugar
1½ Tbsp cornstarch
Pinch salt
1 cup boiling water
2 Tbsp butter
3 Tbsp fresh lemon juice
1 tsp grated lemon peel
2 drops yellow food coloring

BROWN SUGAR SAUCE (Quicker)
½ lb brown sugar
½ cup flour
1 cup boiling water
½ cup butter
½ tsp vanilla

INSTRUCTIONS
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PUDDING
1. Cut the bread into cubes. Soak in the milk + salt for 20 minutes.
2. Combine eggs, sugar, vanilla, and nutmeg; beat well and pour over the bread.
3. Add raisins and/or nuts if using.
4. Cover with foil and sit the dish in a pan of hot water.
5. Bake at 350°F for 45 minutes covered.
6. Uncover and bake at 300°F for 15 minutes more.

LEMON SAUCE
1. Combine sugar, cornstarch, salt, and boiling water in a saucepan. Cook until thick.
2. Stir in the butter, lemon juice, grated peel, and yellow food coloring.

BROWN SUGAR SAUCE
1. Combine brown sugar, flour, and boiling water in a saucepan; cook until thick.
2. Add butter and vanilla after the mixture has cooked until thick.

NOTES
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The card includes two sauce options on the right side — choose either (both work well over the warm pudding).

[Photos in this folder: 33-20260611153822-bread-pudding.jpg, bread-pudding-notebook.jpg]
