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Lemon Bread Pudding
Recipe By : Taste of Home
Serving Size : 6 Preparation Time :0:00
Categories : All Newly Typed Not Shared Dessert
Amount Measure Ingredient -- Preparation Method
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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
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
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 larger baking pan; add
1 inch of hot water. Bake, uncovered at 350 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.
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