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| Servings |
servings
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Ingredients
Lemon Sauce
- 1 cup water
- 1/3 cup granulated sugar
- 4 tsp cornstarch
- 1 Tbsp Butter or margarine
- 1/2 tsp grated lemon peel
- 1-1/2 Tbsp lemon juice
- 1/8 tsp salt
Bread Pudding
- 2-1/2 cups skim milk
- 2 Tbsp Butter or margarine
- 3 eggs
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1-1/2 tsp vanilla
- 6 cups soft 1/2-inch bread cubes
- 3/4 cup seedless raisins
Ingredients
Lemon Sauce
Bread Pudding
|
Rate this recipe!
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Instructions
Lemon Sauce
- Combine water, sugar, and cornstarch in a heavy saucepan. Bring to a boil and cook until thick, stirring constantly.
- Remove sauce from heat and stir in butter, lemon peel, juice, and salt.
Bread Pudding
- Preheat oven 350 degrees. Spray or grease a 9-x 9-inch baking dish, set aside.
- Combine milk and butter in medium saucepan, heat until tiny bubbles form at edge of the liquid and butter melts. In medium bowl, beat eggs. Add heated milk, sugars, salt, cinnamon, and vanilla and mix well. Stir in bread cubes and raisins.
- Pour into a prepared baking dish. Place baking dish in a pan of 1-inch deep hot water. Bake for 50–55 minutes or until knife inserted comes out clean.
- Serve warm with Lemon Sauce.
Recipe Notes
Recipe courtesy of the Home Baking Association via the North Dakota Wheat Commission.
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