Lemon Bread Pudding

Lemon Bread Pudding Ingredients

1 3/4 c Buttermilk; (skim or	8 sl (1/2-inch) French bread; cut
3/4 c Sugar	LEMON SAUCE
3/4 c Egg substitute	1/2 c Sugar
1/3 c Lemon juice	2 tb Cornstarch
2 tb Butter Buds; liquid form	1/4 c Lemon juice
2 ts Grated lemon rind	1/2 ts Grated lemon rind

Instructions for Lemon Bread Pudding

Preheat oven to 350. Spray a 2-quart baking dish with cooking spray. Set aside. Combine all ingredients, except for the bread cubes, in a large mixing bowl. Add the breadcubes and toss to mix well. Let stand 1 hour. Spoon the mixture into the baking dish and bake for 50-55 minutes or until the pudding is set. Serve warm or at room temperature with LEMON SAUCE. 2.5 grams fat per 1 cup serving LEMON SAUCE: In a sm. heavy saucepan, combine and whisk first two ingredients. Gradually add 1 1/4 c of water and the lemon juice. Set over medium heat, bring to a boil, reduce heat, and cook, stirring constantly, until the sauce has thickened and is clear, about 2-3 min. Remove from heat, cool, and stir in the lemon rind. Serve over puddings or any dessert. The sauce may be stored tightly covered up to 1 week in the refrigerator. MAKES-1 1/2cups. Recipe from-"More! So Fat, Low Fat, No Fat." Posted to recipelu-digest by Abtaxel on Mar 12, 1998

Main Ingredient: GrainsCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Butter	Buttermilk	Cornstarch	Egg
Lemon	Sugar

for flavor and categorization

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