Bread Pudding Recipe
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 This recipe for Bread Pudding, by Kelly Maxon-Penticoff, is from Maxon Family Recipes ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Kelly Maxon-Penticoff
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 cups day-old bread cubes, crusts removed, cut 1/4 to 1/2 inch
2 cups milk
1/4 cup sugar
3 tablespoons butter
2 eggs
Dash of salt
2 eggs
1/2 teaspoon vanilla
LEMON SAUCE:
3/4 to 1 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
2 cups water
1 tablespoon grated lemon peel
1/4 cup butter
2 tablespoons fresh lemon juice
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Directions: |
Directions:Place bread crumbs in buttered 1-1/2 quart baking dish (or individual ramekins); set aside. In small saucepan, mix and heat milk, sugar and butter just enough to dissolve sugar and melt butter. Beat eggs slightly, adding salt to mixture. Stir eggs into warm milk and add vanilla. Pour liquid mixture over bread cubes and set baking dishes in a pan of hot water. Bake at 350º for 1 hour or until a knife inserted in center comes out clean. While pudding bakes, prepare lemon sauce by combining sugar, cornstarch and salt in saucepan. Stir in water and lemon peel; boil for 1 minute. Remove from heat and stir in butter and lemon juice. Serve pudding hot with lemon sauce. |
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Number Of
Servings: |
Number Of
Servings:6 |
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