Lemon Bread Pudding
By
Jeanette Lewis
@jen3404
1
★★★★★ 1 vote5
Ingredients
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3 sliceday old bread
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3/4 craisins
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2 cmilk
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1/2 csugar
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2 Tbspbutter or margarine
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1/4 tspsalt
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2eggs
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1 tspvanilla extract
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LEMON SAUCE
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3/4 csugar
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2 Tbspcornstarch
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1 cwater
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3 Tbsplemon juice
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2 tspgrated lemon peel
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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.