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Lemon Bread Pudding




Source of Recipe


Internet


List of Ingredients




3 slices day-old bread crumbs
3/4 Cup raisins
2 Cups milk
1/2 Cup sugar
2 Tbsp. butter or margarine
1/4 tsp. salt
2 eggs
1 tsp. vanilla extract

Lemon Sauce

3/4 Cup sugar
2 Tbsp. cornstarch
1 Cup water
3 Tbsp. lemon juice
2 tsp. lemon peel
1 Tbsp. butter or margarine

Recipe



Toss bread and raisins in an ungreased 1-1/2 qt baking dish
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; gradually stir in small amount of the hot mixture
Return all to the pan and mix well. Pour over bread and raisins
Set the dish in a large baking pan; add 1 inch of hot water
Bake, uncovered, at 350º for 50-60 minutes or until knife inserted near 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 heat, stir in lemon juice, peel and butter until butter melts
Serve pudding warm or cold
Refrigerate leftovers
Yields: 6 servings