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Bread Pudding with Lemon Sauce I
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Revive stale bread by transforming it into decadent bread pudding. Bake torn bread with a custard mixture of milk, eggs, sugar, and spices. Serve warm with a tangy lemon sauce.
Ingredients:
  • 5 cups day-old bread cubes
  • 4 cups scalded milk
  • 0.5 cup butter, melted and cooled
  • 1 cup white sugar
  • 4 eggs, beaten
  • 1 teaspoon ground nutmeg
  • 1 cup raisins
  • 0.5 tablespoon cornstarch
  • 1 cup hot water
  • 2 tablespoons butter
  • 3 tablespoons lemon juice
  • 1 tablespoon lemon zest
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C), and generously spray an 8x11 inch casserole dish with nonstick spray.
  • Combine the bread cubes, sugar, salt, cinnamon, and nutmeg in a large bowl. Add raisins, if desired, and mix well.
  • Combine milk, melted butter, and eggs in a separate bowl. Gently fold wet ingredients into dry, being careful not to overmix. Transfer the mixture into the prepared casserole dish.
  • Set the casserole dish in a larger baking pan. Add hot water to the baking pan, filling it up about 1/3 of the way up the side of the casserole dish to create a water bath. Bake for 45 minutes.
  • Combine 1/2 cup sugar, cornstarch, 1 cup hot water, 2 tablespoons butter, lemon juice, and lemon zest in a small saucepan. Cook over medium heat until thickened and bubbling, stirring constantly to prevent burning. Serve with bread pudding.

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