Pioneer Bread Pudding - cooking recipe

Ingredients

2 cups cubed day-old bread (no crusts)
2 cups milk
1/4 cup sugar
3 tablespoons butter
1 dash salt
2 eggs
1/2 teaspoon vanilla extract
1/2 cup sugar
1 tablespoon cornstarch
1 dash salt
1 cup water
1 1/2 teaspoons lemon zest
2 tablespoons butter
1 tablespoon lemon juice
1 drop yellow food coloring (optional)

Preparation

For Bread Pudding: Place bread cubes in a greased 1 quart baking dish.
In a saucepan, heat next four ingredients (milk, sugar, butter and salt) over low heat until butter melts.
In a bowl, beat eggs.
Whisk in warm milk mixture.
Stir in vanilla.
Pour over bread.
Place baking dish in a shallow pan of hot water.
Bake, uncovered, at 350F for 40-45 minutes or until a knife inserted 1' from edge comes out clean.
For Lemon Sauce: Combine sugar, cornstarch and salt in a saucepan, stir in water and lemon peel.
Bring to a boil.
Cook and stir for 2 minutes.
Remove from heat.
Stir in butter, lemon juice and food coloring.
Serve warm or cold with the pudding.
Refrigerate leftovers.