Bread Pudding with lemon sauce

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

Directions

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

Makes 4 to 6 servings

LA TIMES-WASHINGTON POST