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Lemon Bread Pudding Recipe

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This recipe for Lemon Bread Pudding, by , is from The Anderson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lila Anderson
Added: Monday, May 1, 2006


3 slices day old bread, cubed
3/4 cup raisins
2 cups milk
1/2 cup sugar
2 T. butter or margarine
1/4 teaspoon salt
2 eggs
1 tsp. vanilla extract

3/4 cup sugar
2 T. cornstarch
1 cup water
3 T. lemon juice
2 tsp. grated lemon peel
1 T. butter or margarine

Toss bread and raisins in an ungreased 1 1/2 quart baking dish. In a saucepan, combine milk, sugar, butter and salt; cook and stir until butter melts. Remove from heat. Whisk eggs and vanilla in a small bowl; gradually stir in a small amount of the hot mixture. Return all to the pan and mix well. Pour over bread and raisins. Set the dish in a larger baking pan; add 1 inch of hot water. Bake, uncovered at 350 for 50-60 minutes or 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. Boil for 1-2 minutes, stirring constantly. Remove from the heat; stir in lemon juice, peel and butter until butter melts. Serve over warm or cold pudding. Refrigerate any leftovers.




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