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Grandmother's Bread Pudding Recipe

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Comforting is the best way to describe this lovely, flavorful bread pudding. And the drizzle of tangy lemon sauce offers a little zing!

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Grandmother's Bread Pudding Recipe

Prep: 10 min. Bake: 45 min.

Yield: 12-15 Servings

10 45 55

Ingredients

5 eggs
3 cups 2% milk
1-1/4 cups sugar
1 cup half-and-half cream
1/4 cup butter, melted and cooled
2 teaspoons vanilla extract
1 teaspoon almond extract
1/2 teaspoon ground nutmeg
4 cups cubed day-old white bread
4 cups cubed day-old wheat bread
1/3 cup raisins
LEMON SAUCE:
1-1/2 cups sugar
1/3 cup cornstarch
1/4 teaspoon salt
2-1/4 cups cold water
3 egg yolks, beaten
1/3 cup lemon juice
2 tablespoons butter

Directions

In a large bowl, combine the first eight ingredients. Stir in bread cubes and raisins. Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 45-55 minutes or until a knife inserted near the center comes out clean.
For sauce, combine the sugar, cornstarch, salt and water in a large saucepan until smooth. Bring to a boil over medium heat, stirring constantly. Remove from the heat.
Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes.
Remove from the heat; gently stir in lemon juice and butter. Serve with bread pudding. Refrigerate leftovers. Yield: 12-15 servings.

Nutritional Facts 1 serving (1 cup) equals 344 calories, 11 g fat (6 g saturated fat), 140 mg cholesterol, 244 mg sodium, 55 g carbohydrate, 1 g fiber, 7 g protein.

Originally published as Grandmother's Bread Pudding in Taste of Home February/March 2006, p40

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