Ingredients

• 4 cups dried bread, diced
• 2 cups milk
• 2 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1/2 cup sugar
• 1/4 teaspoon salt
• 1 teaspoon apple pie spice (or use 1/2 tsp. cinnamon and 1/2 tsp. nutmeg)
• 1/2 cup pitted dates, chopped (optional)
• 6 tablespoons butter
• 1 cup sugar (or use Splenda Blend)
• 2 tablespoons cornstarch
• 1 1/2 cups water
• 1 lemon, zest
• 1 lemon, the juice (about 2-1/2 tbsps.)
• 2 tablespoons butter

Instructions

1. BREAD PUDDING: preheat oven to 350ºF. In a bowl large enough to hold bread and liquid, beat eggs with a fork until lemon yellow in color. Whisk in milk, vanilla and almond extract.

2. Soak bread in egg and milk mixture until the bread has absorbed most of the liquid, about 5 to 10 minutes.

3. Mix sugar, salt, spices (and chopped dates) in a separate bowl. When bread has soaked up the liquid, add dry ingredients and mix well.

4. Butter a baking dish large enough to hold the bread mixture 2 -1/2 qt pan or 8x8" will work. Pour bread mixture into pan and dot top with pieces of butter.

5. Bake for 30 minutes or until a cake tester or toothpick inserted into center comes out clean. Remove from oven and allow to cool or serve immediately.

6. LEMON SAUCE: blend sugar, cornstarch and water in a sauce pan.

7. Bring to a boil over med-high heat. Cook 2 - 3 min until mixture is thickened.

8. Remove from heat and add lemon zest, lemon juice and butter.

9. Cut in squares and serve warm lemon sauce over bread pudding.