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Title: Luby's Bread Pudding with Lemon Sauce
Categories: Dessert
Yield: 8 Servings
| 6 | oz | White bread, torn into 1/2" |
| Pieces | ||
| 1/4 | c | Seedless raisins |
| Custard mix (follows) | ||
| 6 | tb | Sugar mixed with 2 T ground |
| Cinnamon | ||
| Lemon sauce (follows) | ||
| CUSTARD | ||
| 7 | Extra large eggs | |
| 3/4 | c | Sugar |
| 3 | c | Whole milk |
| 1/2 | ts | Vanilla extract |
| LEMON SAUCE | ||
| 1/2 | c | Fresh lemon juice |
| 3/4 | c | Sugar |
| 1 1/2 | tb | Cornstarch, dissolved in a |
| Little cold water | ||
| 4 | dr | Yellow food coloring |
Arrange bread in an ungreased, 8-inch-square baking pan and sprinkle with raisins. Pour custard mix over bread and sprinkle with cinnamon sugar mix. Cover pan with aluminum foil and bake at 350 degrees 45 minutes. Remove foil and bake 10 minutes. To serve, cut bread pudding into 8 squares and pour lemon sauce over each.
CUSTARD: In a large bowl, whisk eggs, sugar, milk and vanilla together. Use as directed above.
LEMON SAUCE: Bring lemon juice and sugar to a boil in a saucepan. Whisk in conrstarch mixture, then food coloring.
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