Lemon Bread Pudding
| Yield: | 4 Servings |
| Categories: |
| 1 3/4 | c | Buttermilk; (skim or low-fat) |
| 3/4 | c | Sugar |
| 3/4 | c | Egg substitute |
| 1/3 | c | Lemon juice |
| 2 | tb | Butter Buds; liquid form |
| 2 | ts | Grated lemon rind |
| 8 | sl | (1/2-inch) French bread; cut into 1-inch squares |
| LEMON SAUCE | ||
| 1/2 | c | Sugar |
| 2 | tb | Cornstarch |
| 1/4 | c | Lemon juice |
| 1/2 | ts | Grated lemon rind |
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