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Lemon Bread Pudding Recipe

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This recipe for Lemon Bread Pudding is from The Anderson Family Cookbook, 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:  
3 slices day old bread, cubed
3/4 cup raisins
2 cups milk
1/2 cup sugar
2 T. butter or margarine
1/4 teaspoon salt
2 eggs
1 tsp. vanilla extract

LEMON SAUCE:
3/4 cup sugar
2 T. cornstarch
1 cup water
3 T. lemon juice
2 tsp. grated lemon peel
1 T. butter or margarine

Directions:
Directions:
Toss bread and raisins in an ungreased 1 1/2 quart baking dish. In a saucepan, combine milk, sugar, butter and salt; cook and stir until butter melts. Remove from heat. Whisk eggs and vanilla in a small bowl; gradually stir in a small amount of the hot mixture. Return all to the pan and mix well. Pour over bread and raisins. Set the dish in a larger baking pan; add 1 inch of hot water. Bake, uncovered at 350 for 50-60 minutes or until a knife inserted near the center comes out clean. For sauce, combine the sugar
and cornstarch in a saucepan. Stir in water until smooth; bring to a boil over medium heat. Boil for 1-2 minutes, stirring constantly. Remove from the heat; stir in lemon juice, peel and butter until butter melts. Serve over warm or cold pudding. Refrigerate any leftovers.

 

 

 

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