Luby's Bread Pudding With Lemon Sauce |
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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This came from Luby's 50th Anniversary cookbook. This is their note on the recipe: Bread pudding originally was created as a “waste not, want not” use for dry leftover brad. Serve this homey, family-pleasing pudding warm, at room temperature, or cold, as you prefer. However you serve it, it’s “comfort food” at its very best. Ingredients:
6 tablespoons granulated sugar |
2 tablespoons ground cinnamon |
3 cups milk |
7 extra-large eggs |
3/4 cup granulated sugar |
1/2 teaspoon vanilla |
6 -8 slices white bread, torn into 1/2 pieces |
1/4 cup raisins |
3/4 cup granulated sugar |
1/2 cup fresh lemon juice |
2 tablespoons cornstarch |
1 tablespoon tsps water |
1 1/2 teaspoons water |
4 drops yellow food coloring |
Directions:
1. Heat oven to 350°F.
2. For cinnamon sugar, in small bowl, mix together sugar and cinnamon.
3. For pudding, in large bowl, whisk together milk, eggs, sugar, and vanilla until well blended.
4. Place bread in 2 quart baking dish. Sprinkle with raisins.
5. Pour milk mixture over bread and raisins. Sprinkle with cinnamon sugar.
6. Cover with foil.
7. Bake 45 minutes.
8. Remove foil and continue baking 10 minutes.
9. For sauce, in small saucepan, combine sugar and lemon juice.
10. Mix well. Bring to a boil over medium heat.
11. In small bowl, mix cornstarch, water, and food color until cornstarch is completely dissolved.
12. Add to saucepan, stirring constantly until mixture thickens.
13. Serve over pudding.
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