Kristine Kelly-Kaplan of Frackville, Pa., was looking for the recipe for a bread pudding with a warm, creamy sauce similar to the one that she and her family enjoyed so much on a visit to Walt Disney World in Florida.
Mary Pat Wadzinski of Johnsburg, Ill., thought she might have the recipe that Kelly-Kaplan was looking for. It comes from a cookbook that she purchased on a visit to Disney World. This bread pudding is delicious and not too heavy or too sweet. The warm, lemony sauce is a nice addition.
Bread Pudding With Lemon Sauce
Makes 4 to 6 servings
BREAD PUDDING:
1 1/2 cups milk
1 tablespoon butter
2 cups stale bread cubes
2 eggs, slightly beaten
1/4 cup crushed pineapple, well drained
1/2 cup sugar
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1 teaspoon vanilla extract
1/2 cup sugar
LEMON SAUCE:
1 1/2 teaspoons cornstarch
2 teaspoons cold water
3/4 cup half-and-half
3 tablespoons sugar
2 teaspoons butter
3/4 teaspoon grated lemon rind
3 tablespoons lemon juice
Preheat oven to 375 degrees. For bread pudding, scald milk and butter. Pour over bread cubes and let stand 5 minutes. Combine remaining pudding ingredients and add to bread and milk. Pour into a buttered 1-quart baking dish. Place dish in a pan of hot water. Bake for 40 to 45 minutes, until knife inserted in center comes out clean.
To make sauce: Dissolve cornstarch in cold water. Stir in half-and-half and sugar. Simmer 3 minutes, stirring. Remove from heat and stir in remaining ingredients. Serve warm on bread pudding.
Per serving (based on 6 servings): 316 calories, 6 grams protein, 10 grams fat, 6 grams saturated fat, 52 grams carbohydrate, 1 gram fiber, 95 milligrams cholesterol, 141 milligrams sodium
RECIPE REQUESTS
Susan Ingram of Winchester, Va., is hoping someone can provide her with a recipe for low-cholesterol oatmeal muffins. The recipe appeared on the back of a Quaker Oats box in the late '80s.
Doris Porter of Baltimore is searching for a specific recipe for what she calls "Wacky Cake." She says this recipe was different from others that she has tried over the years because it left a good quantity of chocolate sauce in the bottom of the pan after baking. The sauce served as an excellent topping for the cake.
If you are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278, or e-mail recipefinder@ baltsun.com. Names and addresses must accompany recipes to be published. Letters may be edited for clarity.
The nutritional analyses accompanying recipes in today's Taste section were calculated by registered dietitian Jodie Shield, except where noted.