K Paul Bread Pudding with Lemon sauce

  • 1/2 cup pecan pieces
  • 6 to 7 cups stale, porous French bread (about a 5 oz loaf French bread)
  • 3 large eggs
  • 1 cup sugar
  • 4 Tbsp butter, melted
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1-1/2 cup milk

Lemon Sauce:

  • 2 Tbsp lemon juice
  • 1/4 cup sugar
  • 3/4 cup water, divided
  • 1 Tbsp cornstarch
  • 1 tsp vanilla extract
  1. Pre-heat oven to 325 degrees. Oil a 2-quart casserole dish.
  2. Place pecans on a rimmed baking sheet. Toast in oven for approx 5 minutes until they begin to brown and become aromatic. Immediately transfer off baking sheet to cutting board. Chop large pieces of pecans. Set aside.
  3. Cut French bread, including crust, into 1/2 inch cubes. Place in oiled casserole dish. Set aside
  4. In medium-sized bowl of electric mixer, beat eggs on high speed until thick, pale yellow and frothy, about 3 to 5 minutes.
  5. Add the sugar, melted butter, vanilla extract, cinnamon and nutmeg. Beat on medium speed until well bended, use spatula to help combine.
  6. Beat in milk and chopped pecans.
  7. Pour egg custard mixture over bread cubes in casserole dish. Toss to gently combine and coat all the bread cubes.
  8. Place in 325 degree oven, and bake for 40 minutes until brown and puffy.
  9. Remove from oven, let set for several minutes
  10. Cut into squares.
  11. To serve, place a bread pudding piece on each dessert dish. Top with Lemon Sauce and whipped topping. Garnish with whole pecan piece, if desired and lemon wedges.

LEMON SAUCE: Place lemon juice, 1/2 cup water and sugar in small sauce pan. Stir and bring to boil. Combine remaining 1/4 cup water and cornstarch in small bowl, stir to dissolve cornstarch. Remove lemon sauce from stove. Stir several spoonfuls into cornstarch. Then add all cornstarch/water into lemon sauce. Return to stove, bring to boil, stirring constantly, until sauce thickens and becomes clear. Remove from stove and stir in vanilla extract

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