RECIPE FOR STALE BREAD RECIPES

LEMON SAUCE (FOR BREAD PUDDING) RECIPE | MYRECIPES

Lemon Sauce (for Bread Pudding) Recipe | MyRecipes image

I found this recipe on the Target.com recipe page as submitted by Ginger P., and it is excellent - very lemony and a nice contrast to the bread pudding! I love the Bread Pudding with Vanilla Sauce recipe as printed in January 1997 Southern Living. I always have to make both sauces, though, since we've tasted the lemon sauce in this recipe. We love them both!

Provided by BlessedOkie

Yield 8 servings

Number Of Ingredients 8

Ingredients

½ cup white sugar
1 tablespoon corn starch
⅛ teaspoon salt
¼ teaspoon freshly grated nutmeg (I prefer to exclude)
1 cup boiling water
1 tablespoon butter
1 teaspoon grated lemon rind (I like more than 1 tsp)
1 lemon, juiced (I use a large one)

Steps:

In large saucepan, stir together sugar, cornstarch, salt and nutmeg. Gradually stir in boiling water, then simmer over low heat until thick, stirring occasionally.
Remove from heat; stir in butter, lemon zest and lemon juice.
Serve warm over bread pudding (recipe from Southern Living, January 1997).

LEMON SAUCE (FOR BREAD PUDDING) RECIPE | MYRECIPES

Lemon Sauce (for Bread Pudding) Recipe | MyRecipes image

I found this recipe on the Target.com recipe page as submitted by Ginger P., and it is excellent - very lemony and a nice contrast to the bread pudding! I love the Bread Pudding with Vanilla Sauce recipe as printed in January 1997 Southern Living. I always have to make both sauces, though, since we've tasted the lemon sauce in this recipe. We love them both!

Provided by BlessedOkie

Yield 8 servings

Number Of Ingredients 8

Ingredients

½ cup white sugar
1 tablespoon corn starch
⅛ teaspoon salt
¼ teaspoon freshly grated nutmeg (I prefer to exclude)
1 cup boiling water
1 tablespoon butter
1 teaspoon grated lemon rind (I like more than 1 tsp)
1 lemon, juiced (I use a large one)

Steps:

In large saucepan, stir together sugar, cornstarch, salt and nutmeg. Gradually stir in boiling water, then simmer over low heat until thick, stirring occasionally.
Remove from heat; stir in butter, lemon zest and lemon juice.
Serve warm over bread pudding (recipe from Southern Living, January 1997).

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