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Bread Pudding: Lemon Bread Pudding

Source of Recipe

taste of home


List of 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

LEMON SAUCE:
3/4 cup sugar
2 tablespoons cornstarch
1 cup water
3 tablespoons lemon juice
2 teaspoons lemon peel, grated
1 tablespoon butter


Recipe

Toss bread and raisins in an ungreased 1-1/2 quart baking dish. In a 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; gradually stir in a small amount of the hot mixture. Return all to the pan and mix well. Pour over bread and raisins. Set the dish in
a larger baking pan; add 1 inch of hot water.

Bake, uncovered, at 350ºF 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. Boil for 1 to 2 minutes, stirring constantly. Remove from the heat; stir in lemon juice, peel and butter until butter melts. Serve over warm or cold pudding. Refrigerate any leftovers. 6 servings.