 |
Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 6 |
|
Sweet raisins and a smooth hot lemon sauce make this bread pudding extra special. Even today, I get requests for the recipe from people who tasted this traditional dessert years ago. Mildred Sherrer, Fort Worth, Texas Ingredients:
3 slices day-old bread, cubed |
3/4 cup raisins |
2 cups milk |
1/2 cup sugar |
2 tablespoons butter |
1/4 teaspoon salt |
2 eggs |
1 teaspoon vanilla extract |
lemon sauce: |
3/4 cup sugar |
2 tablespoons cornstarch |
1 cup water |
3 tablespoons lemon juice |
2 teaspoons grated lemon peel |
1 tablespoon butter |
Directions:
1. Toss bread and raisins in an ungreased 1-1/2-qt. baking dish. In a small saucepan, combine milk, sugar, butter and salt; cook and stir until butter melts. Remove from the heat. Whisk eggs and vanilla in a small bowl. Stir a small amount of the hot milk mixture into the egg mixture; return all to the pan, stirring constantly. Pour over bread and raisins.
2. Place dish in a larger baking pan. Fill larger pan with hot water to a depth of 1-in. Bake, uncovered, at 350° for 50-60 minutes or until a knife inserted near the center comes out clean.
3. For sauce, combine the sugar and cornstarch in a saucepan. Stir in water until smooth. Bring to a boil over medium heat; cook and stir for 1-2 minutes, or until thickened. Remove from the heat. Stir in lemon juice, peel and butter until butter melts. Serve over warm or cold pudding. Refrigerate any leftovers. Yield: 6 servings.
|
|