Lemon Bread Pudding

Ingredients

• 8 small slices Stale bread slices (About 4-5 cups cubed)
• 1 cup Milk
• 3 tablespoons Sugar
• 2 Eggs
• 1 lemon Lemon rind, grated
• 0.125 teaspoon Salt
• 3 tablespoons Lemon juice
• 0.25 cup Butter
• 1 cup Sugar
• 3 Eggs
• 1 tablespoon Brandy (Optional)

Instructions

1. 1In a small saucepan, combine lemon juice, grated lemon rind, and butter. Cook over medium heat for 2 minutes, stirring constantly.
2. 2Add sugar to the saucepan and stir until dissolved. Add eggs, slightly beaten, and cook until the mixture thickens, stirring constantly. This should take about 3-5 minutes. Remove from heat and cool slightly. Stir in brandy (optional).
3. 3Spread the lemon mixture evenly over the stale bread slices. Arrange the bread in a buttered pudding mold or baking dish.
4. 4In a separate bowl, beat eggs slightly. Add sugar, salt, and milk. Strain the mixture to remove any lumps. Add the grated lemon rind.
5. 5Pour the custard mixture over the bread in the mold. Cover the mold with foil. Place the mold in a larger pan and add hot water to the pan, reaching halfway up the sides of the mold (water bath). Bake in a preheated oven at 350°F (175°C) for 1 hour, or until the custard is set. Remove foil for the last 15 minutes to brown the top.
6. 6Let the bread pudding cool slightly before serving. Serve warm or cold.