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BREAD PUDDING WITH LEMON SAUCE
Recipe for 13 X 9 pan:
12 C bread crumbs – size of large croutons (we use a combination of
white (not wonder bread white) light whole wheat and egg bread).
Fill the 9 X 13 pan heaping full.
- 8 C milk
- 8 eggs
- 1 C sugar
- 1 tsp salt
- ½ lb butter
- 1 T vanilla
Place dry bread crumbs in buttered 9 X 13 pan,
heaped. Heat milk sugar and butter in saucepan,
just enough to dissolve sugar and melt butter.
In small bowl, beat eggs and salat slightly.
Stir into warm milk mixture: add vanilla.
Pour mixture over bread crumbs,
making sure to moisten all the bread.
Set baking dish in larger pan of hot water
and bake at 375 degrees for 1 hour or until
knife inserted into center comes out clean.
LEMON SAUCE
- 4 C sugar
- 8 T cornstarch
- 1 tsp salt
- 8 C cold water
- juice from 5 – 7 lemons
- 1/8 lb butter
- 1 or 2 drops of yellow food coloring
- 4 T lemon peel, grated (make sure you don’t
peel the whites off the lemon, this can be bitter)
Combine sugar, cornstarch and salt in saucepan.
Stir in cold water,and lemon peel.
Boil one minute. Remove from heat and stir in butter,
lemon juice and food coloring. Top with whipped cream. |
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