Lemon Bread Pudding

I have to say that we kids really disliked my mother's bread pudding--and you didn't often find us protesting any dessert. It was heavy and it just sat there, and it wasn't at all fun to eat.

Here is a flavorful and much lighter alternative.

2 cups French bread cubes (cut off crusts)

3/4 cup sugar

The juice and zest of one lemon

1/2 cup melted butter

4 eggs, separated

2/3 cup milk

Combine bread cubes, sugar, lemon juice, and zest; stir well. Add butter and stir to blend.

In another bowl, beat the egg yolks until thick and lemon colored. Add the milk. Pour over the bread mixture.

Beat the egg whites until stiff peaks form. Fold them into the bread mixture. Pour all into a buttered 1 - 1/2 quart casserole. Bake at 350° for 30 minutes.

Serve warm with Lemon Sauce (below).

Lemon Sauce

1/2 cup sugar

1 cup hot water

1 tbl. cornstarch

2 tsp. butter

1 - 1/2 tbl. lemon juice

dash of nutmeg

pinch of salt

Mix and cook in double boiler (or in microwave) until smooth and thick. Cool slightly before serving.