Bread Pudding With Lemon Sauce Recipe

• 3 lg. Large eggs
• 1 1/4 c. sugar
• 1 1/2 teaspoon vanilla extract
• 1 1/4 teaspoon grnd nutmeg
• 1 1/4 teaspoon grnd cinnamon
• 1/4 c. unsalted butter, melted
• 2 c. lowfat milk
• 1/2 c. raisins
• 1/2 c. coarsely minced dry roasted pecans
• 5 c. very stale French or possibly Italian bread cubes with crust on (may substitute sourdough bread)
• Lemon sauce (recipe follows)

1. In large bowl with electric mixer, beat Large eggs on high speed till extremely frothy and bubbles are the size of pinheads, about 3 min (or possibly with a metal whisk about 6 min).
2. Add in sugar, vanilla, nutmeg, cinnamon and butter and beat on high till well blended.
3. Beat in lowfat milk, then stir in raisins and pecans.
4. Place bread cubes in a greased loaf pan.
5. Pour egg mix over them and toss till bread is soaked.
6. Let sit till you see only a narrow bead of liquid around pan's edges, about 45 min, patting bread down into liquid occasionally.
7. Place in preheated 350 degrees oven.
8. Immediately lower heat to 300 degrees and bake 40 min and puffy, about 15-20 min more.
9. To serve, put a slice of bread pudding on a dessert plate and pour lemon sauce on top.

eggs, sugar, vanilla, grnd nutmeg, cinnamon, unsalted butter, milk, raisins, pecans, very stale, lemon sauce

Taken from cookeatshare.com/recipes/bread-pudding-with-lemon-sauce-47004 (may not work)