"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Custard Bread Pudding with Lemon Sauce - Elizabeth Wilkins Recipe

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This recipe for Custard Bread Pudding with Lemon Sauce - Elizabeth Wilkins, by , 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!

Contributor:  
Contributor:  
Laura Briscoe - daughter of Bruno and Barbara Seguin

Category:
Category:
 


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 350 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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