Ingredients

• ¼ cup sugar
• 1 teaspoon lemon extract
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• 2 tablespoon raisins or chopped dates
• 2 tablespoon pecans (toasted)
• 1 teaspoon grated lemon peel
• For lemon sauce -
• ¼ cup sugar
• 1 teaspoon cornstarch
• 1/3 cup water
• 1 tablespoon butter
• 2 to 3 tablespoons fresh lemon juice
• ½ teaspoon grated lemon peel

Directions

• Directions
• Preheat oven to 325 degrees. Spray an 8-inch square pan with cooking spray.
• Soak bread cubes in ½ cup milk. Combine egg, sugar, lemon extract, cinnamon and nutmeg.
• Beat well. Beat in remaining milk.
• Stir in raisins or dates, pecans and lemon peel. Combine egg mixture with bread.
• Pour pudding into prepared pan set in a larger pan. Add enough hot water to come halfway up sides of pan.
• Bake 40-50 minutes or until pudding is set in center.
• Top each serving with lemon sauce and a spoonful of whipped cream, if desired.
• For the lemon sauce, In a saucepan combine sugar and cornstarch.
• Using a wire whisk, gradually whisk in water and continue stirring until mixture thickens.
• Remove from heat and whisk in butter, lemon juice and lemon peel.