Bread Pudding

Serves 12. Recipe is provided by Linda Collins and the West Baton Rouge Museum.

2 cups milk

1 tbl. butter

4 cups stale bread, cut into 1-inch cubes

4 eggs

2 tsps. vanilla

1 cup sugar

1/2 cup brown sugar, optional

1/2 tsp. cinnamon

1 cup pecans, optional

1 cup raisins, optional

Lemon Sauce (see recipe)

Whipped cream

1. Preheat to moderate oven (350?F).

2. Slowly warm milk and butter in sauce pan. Pour milk over the bread and let soak.

3. Beat together eggs, vanilla and sugar. Stir until sugar is dissolved. Fold sugar mixture into bread mixture. (Other ingredients, such as brown sugar, cinnamon, pecans and/or raisins may be mixed in or sprinkled on top before baking.)

4. Pour mixture into well-buttered baking pan or two pie pans. Bake until firm and crust is golden brown, about 55 to 70 minutes. Serve warm with Lemon Sauce or serve cool with whipped cream.

Lemon Sauce: Mix 1/2 cup sugar, 1 teaspoon cornstarch, a dash of salt and a dash of nutmeg. Gradually add 1 cup boiling water. Cook on low heat utnil thhick and clear. Add 2 tablespoons butter and 1 1/2 teaspoons lemon juice. Blend thoroughly.