Name: Bread Pudding with Lemon Sauce I
Yield: 15
Ingredients: Day-old bread cubes - 5 cups; Scalded milk - 4 cups; Butter, melted and cooled - ½ cup; White sugar - 1 cup; Salt - ½ teaspoon; Eggs, beaten - 4; Ground cinnamon - 1 teaspoon; Ground nutmeg - 1 teaspoon; Raisins (Optional) - 1 cup; White sugar - ½ cup; Cornstarch - ½ tablespoon; Hot water - 1 cup; Butter - 2 tablespoons; Lemon juice - 3 tablespoons; Lemon zest - 1 tablespoon

Recipe information

Cooking:

Servings per container:

Source:

More details

Ingredients for - Bread Pudding with Lemon Sauce I

1. Day-old bread cubes - 5 cups

2. Scalded milk - 4 cups

3. Butter, melted and cooled - ½ cup

4. White sugar - 1 cup

5. Salt - ½ teaspoon

6. Eggs, beaten - 4

7. Ground cinnamon - 1 teaspoon

8. Ground nutmeg - 1 teaspoon

9. Raisins (Optional) - 1 cup

10. White sugar - ½ cup

11. Cornstarch - ½ tablespoon

12. Hot water - 1 cup

13. Butter - 2 tablespoons

14. Lemon juice - 3 tablespoons

15. Lemon zest - 1 tablespoon

How to cook deliciously - Bread Pudding with Lemon Sauce I

1. Stage

Preheat oven to 350 degrees F (175 degrees C). Spray an 8x11 inch casserole with nonstick spray.

2. Stage

In a large bowl, combine bread cubes, 1 cup sugar, salt, cinnamon, and nutmeg. Mix in raisins, if desired.

3. Stage

In another bowl, blend milk, melted butter, and eggs. Add wet ingredients to dry, and mix together without turning bread mixture into mush. Pour mixture into prepared casserole dish.

4. Stage

Place casserole dish into a larger baking pan. Pour hot water into baking pan about 1/3 up the side of the casserole dish, creating a water bath. Bake for 45 minutes.

5. Stage

In a small saucepan, combine 1/2 cup sugar, cornstarch, 1 cup hot water, 2 tablespoons butter, lemon juice, and lemon zest. Cook on medium heat until bubbling and thickened. Stir constantly to avoid scorching. Serve with bread pudding.