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Bread Pudding with Lemon Hard Sauce Recipe

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This recipe for Bread Pudding with Lemon Hard Sauce is from Cooking With The POLK Girls, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Bread Pudding:
2 C. day-old Bread, crusts removed and cubed
1/2 C. Raisins (or Craisins-dried Cranberries)
1/2 C. Walnuts or Pecans, chopped; optional
2 C. Milk
1/4 C. Sugar
3 Tbsp. Butter
Dash Salt
2 Eggs
1/2 tsp. Vanilla or Almond Extract

Lemon Hard Sauce:
1/2 C. Sugar
1 Tbsp. Corn Starch
Dash Salt
1 C. Water
1-1/2 tsp. grated Lemon Peel
2 Tbsp. Butter
1 Tbsp. Lemon Juice
1 drop yellow Food Coloring
Directions:
Directions:
Preheat oven to 350º.
Bread Pudding:
In a large bowl mix bread cubes, raisins and nuts. Set aside.
In a saucepan heat milk, sugar, butter and salt over low heat, just until butter melts (do not boil or you will scramble the eggs). Gradually whisk each egg into the milk mixture. Beat in vanilla. You have made a custard!
Pour custard over bread cube mixture. Toss to coat well so the bread cubes soak up the custard.
Pour mixture into a greased baking dish. Place the baking dish in a shallow pan of hot water. Bake uncovered for 40-45 minutes, or until a knife inserted about 1-inch from the edge comes out clean. Serve warm with the lemon sauce.
Cover and refrigerate leftovers.

Lemon Hard Sauce:
In a saucepan combine sugar, cornstarch and salt. Stir in water and lemon peel; bring to a boil, Cook and stir for 2 minutes. Remove from the heat; stir in butter, lemon juice and food coloring.

To serve: Place desired amount of bread pudding in a bowl and drizzle hard sauce over the top.
Personal Notes:
Personal Notes:
A memorable dessert from our childhood, it truly speaks comfort!

 

 

 

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