Name: Lemon Bread Pudding
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: 3 slices day-old bread, cubed -; 3/4 cup raisins -; 2 cups 2% milk -; 1/2 cup sugar -; 2 tablespoons butter -; 1/4 teaspoon salt -; 2 large eggs -; 1 teaspoon vanilla extract -; LEMON SAUCE: -; 3/4 cup sugar -; 2 tablespoons cornstarch -; 1 cup water -; 2 teaspoons grated lemon zest -; 3 tablespoons lemon juice -; 1 tablespoon butter -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Lemon Bread Pudding

1. 3 slices day-old bread, cubed -

2. 3/4 cup raisins -

3. 2 cups 2% milk -

4. 1/2 cup sugar -

5. 2 tablespoons butter -

6. 1/4 teaspoon salt -

7. 2 large eggs -

8. 1 teaspoon vanilla extract -

9. LEMON SAUCE: -

10. 3/4 cup sugar -

11. 2 tablespoons cornstarch -

12. 1 cup water -

13. 2 teaspoons grated lemon zest -

14. 3 tablespoons lemon juice -

15. 1 tablespoon butter -

How to cook deliciously - Lemon Bread Pudding

1. Stage

Preheat oven to 350°. Toss bread and raisins in a greased 1-1/2-qt. baking dish. In a small saucepan, combine milk, sugar, butter and salt; cook and stir until butter melts. Remove from the heat. Whisk eggs and vanilla in a small bowl. Stir a small amount of hot milk mixture into egg mixture; return all to pan, stirring constantly. Pour over bread and raisins.

2. Stage

Place dish in a larger baking pan. Fill larger pan with hot water to a depth of 1 in. Bake, uncovered, until a knife inserted in the center comes out clean, 50-60 minutes.

3. Stage

For sauce, in a small saucepan, combine sugar and cornstarch. Stir in water until smooth. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Remove from the heat. Stir in lemon zest, juice and butter until butter is melted. Serve sauce over warm or cold pudding. Refrigerate leftovers.