Lemon Bread Pudding With Lemon Sauce |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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I have used all kinds of day old bread in it, even cinnamon bread. yummmmm. The lemon sauce is a great addition to the bread pudding but it is also quite good without. Ingredients:
3 slices day old bread (cubed) |
3/4 cup raisins |
2 cups milk |
1/2 cup sugar |
2 tablespoons butter or 2 tablespoons margarine |
1/4 teaspoon salt |
2 eggs |
1 teaspoon vanilla |
3/4 cup sugar |
2 tablespoons cornstarch |
1 cup water |
3 tablespoons lemon juice |
2 teaspoons lemon zest |
1 tablespoon butter or 1 tablespoon margarine |
Directions:
1. Toss bread and raisins in an ungreased 1 1/2 quart baking dish.
2. In a saucepan, combine milk, sugar, butter and salt; cook and stir until butter melts. Remove from heat.
3. Whisk eggs and vanilla in a small bowl; gradually stir in a small amount of the hot mixture.
4. Return all to the pan and mix well.
5. Pour over bread and raisins.
6. Set the dish in a larger baking pan; add 1 inch of hot water and bake uncovered for 50-60 minutes or until a knife inserted near the center comes out clean.
7. For sauce, combine the sugar and cornstarch in saucepan.
8. Stir in water until smooth; bring to a boil over medium heat.
9. Boil for 1-2 minutes, stirring constantly.
10. Remove from the heat; stir in lemon juice, zest and butter until butter melts.
11. Serve over warm or cold pudding.
12. Refrigerate leftovers.
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