Lemon Bread Pudding

Name: Lemon Bread Pudding
Prep time: 40 min
Cook time: 1 h
Total time: 1 h 40 min
Yield: 6
Cuisine: American
Ingredients: 3 slice day old bread; 3/4 c raisins; 2 c milk; 1/2 c sugar; 2 Tbsp butter or margarine; 1/4 tsp salt; 2 eggs; 1 tsp vanilla extract; LEMON SAUCE; 3/4 c sugar; 2 Tbsp cornstarch; 1 c water; 3 Tbsp lemon juice; 2 tsp grated lemon peel; 1 tsp butter or margarine

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By Jeanette Lewis
@jen3404

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:

Prep:

40 Min

Cook:

1 Hr

Method:

Bake

Ingredients

3 slice

day old bread
3/4 c

raisins
2 c

milk
1/2 c

sugar
2 Tbsp

butter or margarine
1/4 tsp

salt
2

eggs
1 tsp

vanilla extract
LEMON SAUCE
3/4 c

sugar
2 Tbsp

cornstarch
1 c

water
3 Tbsp

lemon juice
2 tsp

grated lemon peel
1 tsp

butter or margarine
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How to Make Lemon Bread Pudding

Step-by-Step

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.