Lemon Bread Pudding With Lemon Sauce
This bread pudding is from Taste of Home magazine and has become the recipe I use whenever making bread pudding. I have used all kinds of day old bread in it, even cinnamon bread...yummmmm. The lemon sauce is a great addition to the bread pudding but it is also quite good without.
Ingredients
6 serv.- For Bread pudding
- slices day old bread (cubed)3
- cup raisins↗3⁄4
- cups milk↗2
- cup sugar↗1⁄2
- tablespoons butter or 2 tablespoons margarine↗2
- teaspoon salt↗1⁄4
- eggs↗2
- teaspoon vanilla↗1
- For Lemon Sauce
- cup sugar↗3⁄4
- tablespoons cornstarch↗2
- cup water↗1
- tablespoons lemon juice↗3
- teaspoons lemon zest↗2
- tablespoon butter or 1 tablespoon margarine↗1
Step-by-step instructions
- 1
Toss bread and raisins in an ungreased 1 1/2 quart baking dish.
- 2
In a saucepan, combine milk, sugar, butter and salt; cook and stir until butter melts. Remove from heat.
- 3
Whisk eggs and vanilla in a small bowl; gradually stir in a small amount of the hot mixture.
- 4
Return all to the pan and mix well.
- 5
Pour over bread and raisins.
- 6
Set the dish in a larger baking pan; add 1 inch of hot water and bake uncovered for 50-60 minutes or until a knife inserted near the center comes out clean.
- 7
For sauce, combine the sugar and cornstarch in saucepan.
- 8
Stir in water until smooth; bring to a boil over medium heat.
- 9
Boil for 1-2 minutes, stirring constantly.
- 10
Remove from the heat; stir in lemon juice, zest and butter until butter melts.
- 11
Serve over warm or cold pudding.
- 12
Refrigerate leftovers.
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