Lemon Bread Pudding
By
Jeanette Lewis
@jen3404
1
I got this recipe from a co worker. I tweaked it just a bit. I usually make this for special occasions and everyone love it. It's very tasty. I hope you enjoy it!!
Rating:
★★★★★ 1 vote5
Serves:
6
Prep:
40 Min
Cook:
1 Hr
Method:
Bake
Ingredients
-
3 sliceday old bread
-
3/4 craisins
-
2 cmilk
-
1/2 csugar
-
2 Tbspbutter or margarine
-
1/4 tspsalt
-
2eggs
-
1 tspvanilla extract
-
LEMON SAUCE
-
3/4 csugar
-
2 Tbspcornstarch
-
1 cwater
-
3 Tbsplemon juice
-
2 tspgrated lemon peel
-
1 tspbutter or margarine
How to Make Lemon Bread Pudding
- Lemon Bread Pudding:
Preheat oven to 350 degrees.
Toss bread and raisins in an un-greased 1 1/2 quart baking dish. - In a saucepan combine milk, sugar, butter and salt. Cook and stir until butter melts. Remove saucepan from heat, and set aside.
- Whisk eggs and and vanilla in a small bowl. Gradually stir in a small amount of the hot mixture (saucepan contents). Return the contents of the bowl to the saucepan, and mix well.
- Pour contents of saucepan over the bread and raisins. Set the baking dish in in a larger baking pan: add one inch of hot water to larger baking pan. Bake uncovered, at 350 degrees for 50-60 minutes or until a knife inserted near the center comes out clean
- LEMON SAUCE DIRECTIONS:
Combine all the sugar and cornstarch in a saucepan. Stir in the water until smooth: bring to a boil over medium heat: stir in lemon juice, peel and the butter until butter melts. Serve over warm or cold pudding. Refrigerate any leftovers.
