Title: Lemon Bread Pudding
Categories: Bread Citrus Dessert Sauce Blank
Yield: 6 Servings

3	sl	Day-old bread; cubed
3/4	c	Raisins
2	c	Milk
1/2	c	Sugar
2	tb	Butter or margarine
1/4	ts	Salt
2		Eggs
1	ts	Vanilla extract
		Lemon sauce:
3/4	c	Sugar
2	tb	Cornstarch
1	c	Water
3	tb	Lemon juice
2	ts	Grated lemon peel
1	tb	Butter or margarine

Toss bread and raisins in an ungreased 1 1/2 quart 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 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 large baking pan; add 1 inch of water to outer pan. Bake, uncovered at 350 F. 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 heat; stir in lemon juice, peel and butter until butter melts. Serve over warm or cold pudding. Refrigerate any leftovers. Yield; 6 servings. Submitted by Mildred Sherrer, Bay City Texas MC formatting by bobbi744@sojourn. com

Posted to MM-Recipes Digest V4 #7 by Bill Spalding on Sep 21, 1997

Recipe by: Taste of Home Magazine, February/March '97, p. 36

previous

next