Grandmother’s Bread Pudding with Lemon Sauce
TOTAL TIME: Prep: 10 min. Bake: 45 min.
YIELD: 15 servings.
Comforting is the best way to describe this lovely, flavorful bread pudding. And the drizzle of tangy lemon sauce offers a little zing!
Ingredients
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5 large eggs
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3 cups 2% milk
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1-1/4 cups sugar
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1 cup half-and-half cream
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1/4 cup butter, melted and cooled
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2 teaspoons vanilla extract
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1 teaspoon almond extract
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1/2 teaspoon ground nutmeg
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4 cups cubed day-old white bread
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4 cups cubed day-old wheat bread
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1/3 cup raisins
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LEMON SAUCE:
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1-1/2 cups sugar
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1/3 cup cornstarch
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1/4 teaspoon salt
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2-1/4 cups cold water
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3 egg yolks, beaten
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1/3 cup lemon juice
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2 tablespoons butter
Directions
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1.
In a large bowl, combine the first eight ingredients. Stir in bread cubes and raisins. Transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 45-55 minutes or until a knife inserted in the center comes out clean.
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2.
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.
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3.
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.
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4.
Remove from the heat; gently stir in lemon juice and butter. Serve with bread pudding. Refrigerate leftovers.
Nutrition Facts
1 cup: 344 calories, 11g fat (6g saturated fat), 140mg cholesterol, 244mg sodium, 55g carbohydrate (42g sugars, 1g fiber), 7g protein.
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