Comforting is the best way to describe this delicious, flavorful bread pudding. Topped with a drizzle of tangy lemon sauce offers a a citrus zing that finishes and elevates this bread pudding!
Recipe courtesy of North Dakota Wheat Commission
Bread pudding with Lemon Sauce
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- Prep Time
- Minutes
-
- Cook Time
- Minutes
-
- Yield
- 9"x9" baking dish
- Difficulty Level Intermediate
Ingredients
- 2 1/2 cups skim milk
- 2 tablespoons butter or margarine
- 3 eggs
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 1/2 teaspoons vanilla
- 6 cups soft bread cubes (1/2 inch)
- 3/4 cup seedless raisins
- LEMON SAUCE:
- 1 cup water
- 1/3 cup granulated sugar
- 4 teaspoons cornstarch
- 1 tablespoon butter or margarine
- 1/2 teaspoon grated lemon peel
- 1 1/2 tablespoons lemon juice
- 1/8 teaspoon salt
Instructions
- Pre-heat oven 350*, spray or grease 9"x9" baking dish, set aside.
- Bread pudding:
- Combine milk and butter in medium saucepan; heat until tiny bubbles form at edge of liquid and butter melts.
- In medium bowl, beat eggs.
- Add heated milk, sugars, salt, cinnamon and vanilla and mix well.
- Stir in bread cubes and raisins.
- Pour into prepared 9"x9" baking dish.
- Place baking dish in pan of hot water (1-inch deep). Bake in a pre-heated 350 degree-oven for 50 to 55 minutes or until knife inserted comes out clean.
- Serve warm with Lemon Sauce.
- Lemon Sauce:
- Combine water, sugar and cornstarch in a heavy saucepan.
- Bring to a boil and cook until thick, stirring constantly.
- Remove sauce from heat and stir in butter, lemon peel, juice and salt.
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