Lemon Bread Pudding

Recipe Ingredients

3		Day old bread - cubed
3/4 cup	120g / 4.2oz	Raisins
2 cups	474ml	Milk
1/2 cup	99g / 3.5oz	Sugar
2 tablespoons	30ml	Butter or margarine
1/4 teaspoon	1.3ml	Salt
2		Eggs
1 teaspoon	5ml	Vanilla extract
		Lemon Sauce
3/4 cup	148g / 5.2oz	Sugar
2 tablespoons	30ml	Cornstarch
1 cup	237ml	Water
3 tablespoons	45ml	Lemon juice
2 teaspoons	10ml	Grated lemon peel
1 tablespoon	15ml	Butter or margarine

Recipe Instructions

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 350F 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.

Source:
Taste of Home

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