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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Bread Pudding with Lemon sauce Recipe

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This recipe for Bread Pudding with Lemon sauce is from Hurricane Harvey Texas Cookbook 2017, 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
-1 lb day old French bread, cubed
- 1 qt whole milk, scalded
- 3 eggs, beaten
- 2 cups sugar
- 1 tsp cinnamon
- 1/4 cup butter, melted
- 2 Tbs pure vanilla
- 1/2 cup heavy cream
- 1 cup currants
- 1 cup pecan halves

Lemon Sauce
- 1 cup sugar
- 1/4 cup cornstarch
- dash of salt
- 2 cups milk
- 4 egg yolks
- 1/3 cup lemon juice
- 3 Tbs butter
Directions:
Directions:
Bread Pudding
Combine bread and milk in a greased 3 qt baking dish and set aside. Combine eggs, sugar, cinnamon, butter, and vanilla, and beat well. Blend in cream, and stir in currants and pecans. Combine with bread mixture. Bake at 350º for about 45 minutes Serve warm or at room temperature with Lemon Sauce.

Lemon Sauce
Combine dry ingredients in a heavy saucepan. Gradually add milk, stirring until blended. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil; remove from heat and set aside.

Beat egg yolks until thick in a medium bowl. Gradually stir one-fourth of hot mixture into yolks; add back to remaining hot mixture, stirring constantly for 2-3 minutes. Remove from heat, and stir in lemon juice and butter. Cover top of pan with plastic wrap or waxed paper. Cool. Thin with heavy cream, if desired.
Number Of Servings:
Number Of Servings:
10-12
Personal Notes:
Personal Notes:
From Me-maw's collection!

 

 

 

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