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Wine

Lemon Bread Pudding

Sweet raisins and a smooth hot lemon sauce make this bread pudding extra special. Even today, I get requests for the recipe from people who tasted this traditional dessert years ago. —Mildred Sherrer, Fort Worth, Texas

6 ServingsPrep: 15 min. Bake: 50 min.

Ingredients

3 slices day-old bread, cubed
3/4 cup raisins
2 cups milk
1/2 cup sugar
2 tablespoons butter
1/4 teaspoon salt
2 eggs
1 teaspoon vanilla extract
LEMON SAUCE:
3/4 cup sugar
2 tablespoons cornstarch
1 cup water
3 tablespoons lemon juice
2 teaspoons grated lemon peel
1 tablespoon butter

Directions

Toss bread and raisins in an ungreased 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 the hot milk mixture into the
egg mixture; return all to the pan, stirring constantly. Pour over
bread and raisins.
Place dish in a larger baking pan. Fill larger pan with hot water to
a depth of 1-in. Bake, uncovered, at 350° for 50-60 minutes or

2 of 2

Lemon Bread Pudding (continued)

Directions (continued)

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; cook and stir
for 1-2 minutes, or until thickened. 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.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.