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Bread Pudding with Tangy Butter Sauce

Source of Recipe

Better Homes & Gardens New Cookbook c. 1971


Recipe Introduction

The tangy butter sauce can be used warm over the bread pudding, plum pudding or cakes.

List of Ingredients

For bread pudding:
2 slightly beaten eggs
2 1/4 c. milk
1 tsp. vanilla
1/2 tsp. cinnamon
1/4 tsp. salt
2 c. 1-inch day-old bread cubes
1/2 c. brown sugar
1/2 c. raisins (or dried cranberries)

For tangy butter sauce:
1/2 c. butter or margarine
1 c. sifted confectioners sugar
1 c. cold water
1 Tblsp. corn starch
1 tsp. lemon juice
1-1/2 tsp. vanilla




Recipe

For bread pudding:
1. Combine eggs, milk, vanilla, cinnamon & salt.
2. Stir in bread cubes.
3. Stir in brown sugar & raisins (or cranberries)
4. Pour mixture into 8x1-3/4 inch round ovenware dish.
5. Place dish in larger shallow pan on oven rack; pour hot water into the larger pan 1 inch deep.
6. Bake at 350F about 45 minutes or until knife inserted halfway between center & edge comes out clean.
Serve warm with Tangy Butter Sauce
-Makes 6 servings

For Tangy Butter Sauce:
1. Cream 1/2 c. butter or margarine.
2. Gradually add the sifted confectioners sugar, creaming until light & fluffy.
3. Stir the water into the tablespoon of corn starch. Cook & stir on stove top until bubbly.
4. Stir into the creamed mixture.
5. Add the lemon juice and vanilla.
Serve warm over the bread pudding.
Makes 1-2/3 cups