Lemon Bread Pudding
TOTAL TIME: Prep: 15 min. Bake: 50 min.
YIELD: 6 servings.
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
Ingredients
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3 slices day-old bread, cubed
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3/4 cup raisins
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2 cups 2% milk
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1/2 cup sugar
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2 tablespoons butter
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1/4 teaspoon salt
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2 large eggs
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1 teaspoon vanilla extract
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LEMON SAUCE:
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3/4 cup sugar
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2 tablespoons cornstarch
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1 cup water
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2 teaspoons grated lemon zest
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3 tablespoons lemon juice
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1 tablespoon butter
Directions
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1.
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.
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2.
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.
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3.
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.
Nutrition Facts
1 cup: 385 calories, 10g fat (5g saturated fat), 84mg cholesterol, 280mg sodium, 71g carbohydrate (58g sugars, 1g fiber), 7g protein.
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