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Lemon Bread Pudding With Lots of Raisins




Source of Recipe


Internet


List of Ingredients




3 slices day-old bread, cubed
3/4 cup raisins
2 cups milk
1/2 cup sugar
2 tablespoons butter or margarine
1/4 teaspoon salt
2 eggs
1 teaspoon vanilla extract

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 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 in. of hot water. Bake, uncovered, at 350º 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 1-2 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. Yield: 6 servings.

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