Owen Brennan's Bread Pudding

Ingredients and Instructions

1 C. sugar

1 qt. Milk

4 eggs

1 t. vanilla

2 t. lemon zest (fresh is best)

2 t. cinnamon

1 pinch nutmeg (personally I use a large pinch)

10 oz. stale French bread, cut into 1 inch cubes

In a 2-quart saucepan dissolve the sugar in the milk over medium heat. After the sugar has dissolved,

remove from heat and allow mixture to come to room temperature.

In a large mixing bowl, whip the eggs thoroughly. Add the milk and sugar mixture to the eggs. Add

the remaining ingredients (except the bread) to the mixture and blend well. Add the bread to the

mixture and allow it to absorb most of the liquid. Pour the bread mixture into a 12x8x2 inch buttered

baking dish. Bake in a preheated 325 degree oven for 40 minutes or until firm. Allow the bread pudding

to cool for 15 minutes after it is done. Serve with Myers Rum sauce (recipe follows) and

whipped cream. Serves 8 to 10.