Bread Pudding
 
this recipe includes directions for making lemon sauce, a 
perfect complement to a spicy bread pudding. makes 1 8x11 inch 
casserole (15 servings). 
 
5 cup  day-old bread cubes
4 cup  scalded milk
1/2 cup  butter, melted and cooled
1 cup  white sugar
1/2 tsp  salt
4   eggs, beaten
1 tsp  ground cinnamon
1 tsp  ground nutmeg
1 cup  raisins (optional)
1/2 cup  white sugar
1/2 Tbsp  cornstarch
1 cup  hot water
2 Tbsp  butter
3 Tbsp  lemon juice
1 Tbsp  lemon zest
 
preheat oven to 350 degrees f (175 degrees c). spray an 
8x11 inch casserole with nonstick spray. 
in a large bowl, combine bread cubes, 1 cup sugar, 
salt, cinnamon, and nutmeg. mix in raisins, if desired. 
in another bowl, blend milk, melted butter, and eggs. 
add wet ingredients to dry, and mix together without 
turning bread mixture into mush. pour mixture into prepared 
casserole dish. 
place casserole dish into a larger baking pan. pour hot 
water into baking pan about 1/3 up the side of the casserole 
dish, creating a water bath. bake for 45 minutes. 
in a small saucepan, combine 1/2 cup sugar, cornstarch, 
1 cup hot water, 2 tablespoons butter, lemon juice, and 
lemon zest. cook on medium heat until bubbling and 
thickened. stir constantly to avoid scorching. serve with bread pudding. 
 
 
 
-- 
(ID: 9558) Mirror: rec.food.recipes: Fri, Dec 19, 2003


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