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Lemon Bread Pudding Recipe

   
 

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     Lemon Bread Pudding

Category   Desserts - Breads
Sub Category   None
Servings   6
Preptime   1 hr

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

Instructions
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. 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. 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.


Originally Submitted
2/2/2017





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