Lemon Bread Pudding Recipe

Lemon Bread Pudding Recipe


3 slices day-old bread, cubed

3/4 cup raisins

2 cups milk

1/2 cup sugar

2 tablespoons butter

1/4 teaspoon salt

2 eggs

1 teaspoon vanilla extract


3/4 cup sugar

2 tablespoons cornstarch

1 cup water

3 tablespoons lemon juice

2 teaspoons grated lemon peel

1 tablespoon butter

How to make it

Toss bread and raisins in an ungreased 1-1/2-qt. baking dish. In a small saucepan, combine milk, sugar, butter and salt; cook and stir until butter melts. Remove from the heat. Whisk eggs and vanilla in a small bowl. Stir a small amount of the hot milk mixture into the egg mixture; return all to the pan, stirring constantly. Pour over bread and raisins.

Place dish in a larger baking pan. Fill larger pan with hot water to a depth of 1-in. 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; cook and stir for 1-2 minutes, or until thickened. Remove from the heat. Stir in lemon juice, peel and butter until butter melts. Serve over warm or cold pudding. Refrigerate any leftovers.
Yield: 6 servings.