Recipe: Minute Maid Lemon Sauce Bread Pudding

I plan to make this soon for DH who loves lemon. I'll be replacing the eggs with egg substitute and the milk with skim milk to reduce the cholesterol a bit.

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 teaspoon salt
Confectioners' sugar, for dusting

For 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.

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

Heat oven to 325 degrees F.

Spread lemon sauce on sliced bread and arrange in a shallow 11-inch oval baking dish.

Whisk together the remianing 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.

Remove cover and bake an additional 30 minutes, until golden and puffed. Remove from oven and serve immediately, or let cool and serve at room temperature. Dust with confectioners' sugar.

Servings: 10-12