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Velvet Turtle Bread Pudding with Lemon Sauce

  • 4 eggs
  • 1 1/2 cup sugar
  • 1/2 teaspoon vanilla
  • 1 1/2 teaspoon ground nutmeg
  • 1 1/2 teaspoon ground cinnamon
  • 6 tbs. butter, melted
  • 3/4 to 1 cup milk
  • 3/4 cup raisins
  • 3/4 cup roasted pecans
  • 5 cups cubed white bread
  • 5 cups broken-up leftover cake, muffins, croissants
  • Lemon Sauce (recipe follows)
  • Cream Chantilly (recipe follows

Beat eggs in bowl until fluffy. Add sugar, vanilla, nutmeg, cinnamon and melted butter. Beat until well blended and sugar is dissolved. Beat in 2 cups milk. Add raisins and pecans. Blend thoroughly. Mix bread cubes and cake pieces and place in well-buttered 13x9 inch baking pan. Pour in egg mixture. Toss lightly until bread is soaked. Let stand, gently patting bread down into liquid occasionally. Pour 3/4 to 1 cup milk over soaked bread and cover with foil. Place pan in larger baking pan and add water to come halfway up its sides. Bake at 300 degrees 1 1/2 hours or until set in center. Makes 12 (4x3-inch) servings. Lemon Sauce 1 1/4 cup water 3/4 cup sugar 1/2 lemon 2 tablespoons cornstarch 3/4 teaspoon vanilla Juice of 1 large lemon Combine 1 cup water, sugar and lemon half in saucepan. Bring to boil. Mix cornstarch with remaining 1/4 cup water and stir into sugar mixture with vanilla. Cook over medium heat, stirring constantly, until slightly thickened. Add lemon juice. Remove from heat and strain sauce into sauce boat. Serve warm. Makes 1 3/4 cups. Cream Chantilly 1 cup whipping cream 3/4 teaspoon vanilla 3/4 teaspoon brandy 2 teaspoons Grand Marnier 2 tablespoons powdered sugar Whip cream until frothy. Beat in vanilla, brandy, Grand Marnier and powdered sugar. Beat until stiff. Makes about 1 1/2 cups.

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