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.
Provided by Petdrwife
Categories Dessert
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- 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 and bake uncovered for 50-60 minutes or until a knife inserted near the center comes out clean.
- For sauce, combine the sugar and cornstarch in 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, zest and butter until butter melts.
- Serve over warm or cold pudding.
- Refrigerate leftovers.
Nutrition Facts : Calories 390.6, Fat 10.9, SaturatedFat 6.1, Cholesterol 97.2, Sodium 289.3, Carbohydrate 69.5, Fiber 1.1, Sugar 53.3, Protein 6.4
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