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Bread Pudding With Lemon Sauce
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- #39366
serves/makes:
ready in:
1-2 hrs
1-2 hrs
2 reviews
ingredients
2 1/4 cups day-old egg bread, cubed, or leftover yellow cake, or a combination
1 1/2 cup milk
1 egg
1/4 cup sugar
1 teaspoon lemon extract
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoons raisins, or chopped dates
2 tablespoons pecans, toasted
1 teaspoon grated lemon peel
LEMON SAUCE
1/4 cup sugar
1 teaspoon cornstarch
1/3 cup water
1 tablespoon butter
2 tablespoons fresh lemon juice (more if needed)
1/2 teaspoon grated lemon peel
directions
Preheat oven to 325 degrees F. Spray an 8-inch square pan with cooking spray.
Soak bread cubes in 1/2 cup milk. Combine egg, sugar, lemon extract, cinnamon and nutmeg. Beat well. Beat in remaining milk. Stir in raisins or dates, pecans and lemon peel. Combine egg mixture with bread.
Pour pudding into prepared pan set in a larger pan. Add enough hot water to come halfway up sides of pan. Bake 40-50 minutes or until pudding is set in center. Top each serving with Lemon Sauce and a spoonful of whipped cream, if desired.
Lemon Sauce: In small saucepan combine sugar and cornstarch. Using a wire whisk, gradually whisk in water and continue stirring until mixture thickens. Remove from heat and whisk in butter, lemon juice and lemon peel.
added by
MommyTexas
nutrition data
623 calories, 18 grams fat, 99 grams carbohydrates, 18 grams protein per serving.
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reviews & comments
March 29, 2009
The recipe was great, I did add one more cup of cubed bread to make it firmer. I also had to increase the cooking time to 75 minutes, but did it in increments to avoid overcooking. The lemon sauce is fantastic
January 11, 2009
I made this recipe using stale French bread. It was just like my grandmother used to make, maybe even better. My aunt used to use stale donuts in hers along with bread. So exceptional, my beautician wants a copy of it.