Easy Bread Pudding with Lemon Sauce

[Rosalee]

5 eggs
2 cups of granulated sugar
1/4 cup of packed light brown sugar
2 tsp of vanilla extract
1/2 cup ( 1 stick) of margarine or butter, melted
2 cups of Half & Half
1 cup of shreded coconut (optional)
1 loaf of french bread
Lemon sauce:
4 eggs
1/4 cup of lemon juice
1 cup (2 sticks) butter, melted
1 ( 1 pound) package of confectioners' sugar

For the bread pudding:
Combine the eggs, granulated sugar, brown sugar, vanilla, butter, half & Half and coconut in a bowl; whisking well after each addition. Tear the bread into bite sized pieces and soak in the egg mixture for 5 minutes. Pour into a 9 x 13" baking dish sprayed with nonstick cooking spray. Bake at 375 degrees for 50-55 minutes or until brown.

For the sauce:

Process the eggs, lemon juice and hot melted butter in a blender. Add the confectioners' sugar graduallly processing until smooth. Serve over the bread pudding. The sauce may be stored in the refrigerator for up to 1 week and may be reheated in the microwave.
Serves 10-15

Rosalee Decker
Home & Garden Party
FUndraiser Coordinator
http://www.newhgp.com/webid/Rosie
http://www.homeandgardenparty.com/Home?webid=Rosie
This is the Day the Lord has made; let us rejoice & be glad in it