Bread Pudding
From Marye's spiral recipe notebook — page 28 of the notebook she kept with grape-cluster illustrations on each page.
Ingredients
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
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
The card includes two sauce options on the right side — choose either (both work well over the warm pudding).