Dear Jo,

I saved this recipe out of a Martha Stewart magazine from a few years ago. It
sounds so delicious, I don't know why I haven't tried it yet! Anyway, I hope
it is what you are looking for.

Minute Maid Lemon Sauce Bread Pudding

1/2 Cup Minute Maid Premium Lemonade Concentrate
1/2 Cup Butter
1 Cup Sugar
7 Eggs
1 Loaf French Bread, day-old, 1-inch-thick slices, crusts removed if desired
2 Cups Milk
1/4 tsp. Salt
Confectioners' sugar, for dusting

1. To make sauce, Combine 7 tablespoons lemonade concentrate, butter and 1/2
Cup sugar in the top of a double boiler set over simmering water. Stir
occasionally until the butter melts and the sugar dissolves.

2. Beat 3 eggs in a mixing bowl until frothy. Whisk a small amount of the hot
lemon mixture into the eggs and then pour egg mixture back into the lemon
mixture, stirring constantly. Continue to cook until sauce is thick enough to
coat back of a spoon, about 20 minutes. Remove from heat and let cool.

3. Heat oven to 325 degrees Farenheit. Spread lemon sauce on sliced bread and
arrange in a shallow 11-inch oval baking dish. Whisk together remaining
tablespoon lemonade concentrate, 1/2 Cup sugar, 4 eggs, milk and salt, and pour
mixture over bread. Let stand 10 minutes, cover , and bake about 30 minutes,
until golden and puffed. Remove from oven and serve immediately, or let cool
and serve at room temperature. Dust with confectioners' sugar.