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Pudding: Cranberry Bread Pudding




Source of Recipe


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List of Ingredients




4 slices bread
3/4 cup dried cranberries
2 cups milk
1/2 cup sugar
2 tablspoons butter or margarine
1/4 teaspoon salt
2 eggs
1 teaspoon vanilla

Lemon Sauce:
3/4 cup sugar
2 tablespoons cornstarch
1 cup water
3 tablespoons freshly squeezed lemon juice
2 teaspoons grated lemon peel
1 tablespoon butter or margarine

Recipe



Let bread sit out about 2 hours until fairly dry. Cut into cubes (no need to trim crusts.) Place bread in a 1 1/2-quart ungreased casserole dish. Sprinkle dried cranberries over cubes. Set aside.

In a saucepan, combine milk, sugar, butter and salt. Cook and stir until butter melts. Remove from heat. Whisk eggs and vanilla in a small bowl. Stir in a small amount of the hot mixture.

Set baking dish in a larger pan and add 1 inch hot water to the lower pan. Bake uncovered at 350 degrees about 1 hour, until knife inserted comes out clean. Serve topped with Lemon Sauce.

To make Lemon Sauce, combine sugar and cornstarch in saucepan. Stir in water until smooth. Bring to a boil stirring constantly. Continue to stir and boil 1 minute.

Revmove from heat. Stir in juice, grated peel and butter. Serve warm over the bread pudding.

Makes 6 servings.