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"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Custard Bread Pudding with Lemon Sauce - Elizabeth Wilkins Recipe

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This recipe for Custard Bread Pudding with Lemon Sauce - Elizabeth Wilkins is from The Wilkins Family Cookbook Project, 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:
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Ingredients:  
Ingredients:  
2 c. dried bread crumbs or cubes
1 qt. milk scalded (or 2 c. evaporated milk and 2 c. water scalded)
2 eggs
1/4 c. sugar
1/2 tsp. salt
1/4 tsp. nutmeg
1 tsp. vanilla
3 tbsp. melted butter
Directions:
Directions:
1.Add the breadcrumbs to the milk.
2. Beat the eggs slightly, add the sugar and salt and mix thoroughly.
3. Gradually stir in the scalded milk mixture, vanilla, nutmeg, and butter.
4. Pour into a greased 1 1/2 qt. baking dish.
5. Set in a pan of warm water and bake at 350º for 75 minutes or until knife inserted in center comes out clean.
 

Lemon Sauce
Ingredients:  
Ingredients:  
1/2 c. sugar
3 tbsp. cornstarch
1/4 tsp. salt
2 c. boiling water
4 tbsp. butter
3 tbsp. lemon juice
pinch of lemon zest
Directions:
Directions:
1. Combine the sugar, cornstarch and salt in a saucepan.
2. Add the boiling water gradually, stirring constantly.
3. Simmer over low heat for 5 minutes or until clear and thickened.
4. Then stir in Remaining ingredients.
5. Pour atop Custard Bread Pudding
Personal Notes:
Personal Notes:
Here is my grandmother's bread pudding recipe with lemon sauce that I remember having often at her house on Frontenac in Detroit! We all absolutely loved it!

 

 

 

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