Grandmother's Bread Pudding |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 12 |
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Comforting is the best way to describe this lovely, flavorful bread pudding. And the drizzle of tangy lemon sauce offers a little zing! Ingredients:
5 eggs |
3 cups 2% milk |
1-1/4 cups sugar |
1 cup half-and-half cream |
1/4 cup butter, melted and cooled |
2 teaspoons vanilla extract |
1 teaspoon almond extract |
1/2 teaspoon ground nutmeg |
4 cups cubed day-old white bread |
4 cups cubed day-old wheat bread |
1/3 cup raisins |
lemon sauce: |
1-1/2 cups sugar |
1/3 cup cornstarch |
1/4 teaspoon salt |
2-1/4 cups cold water |
3 egg yolks, beaten |
1/3 cup lemon juice |
2 tablespoons butter |
Directions:
1. In a large bowl, combine the first eight ingredients. Stir in bread cubes and raisins. Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 45-55 minutes or until a knife inserted near the center comes out clean.
2. For sauce, combine the sugar, cornstarch, salt and water in a large saucepan until smooth. Bring to a boil over medium heat, stirring constantly. Remove from the heat.
3. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes.
4. Remove from the heat; gently stir in lemon juice and butter. Serve with bread pudding. Refrigerate leftovers. Yield: 12-15 servings.
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