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Bread Pudding with Lemon Sauce

Photo by: Mark Shapiro
Comments: 0
 

Recipe

Yield: Serves 4 to 6

Ingredients

  • 3 slices (about 2 cups/500 mL) day-old bread, crusts removed, cut into cubes
  • 2 cups (500 mL) milk
  • ¼ cup (50 mL) granulated sugar
  • 3 tbsp (45 mL) butter
  • Pinch salt
  • 2 eggs
  • ½ tsp (2 mL) vanilla

Lemon Sauce:

  • ½ cup (125 mL) granulated sugar
  • 1 tbsp (15 mL) cornstarch
  • Pinch salt
  • 1 cup (250 mL) water
  • 1 to 2 tsp (5 to 10 mL) grated lemon zest
  • 2 tbsp (25 mL) butter
  • 1 tbsp (15 mL) freshly squeezed lemon juice
  • 1 to 2 drops yellow food coloring (optional)

Equipment:

  • 6-cup (1.5 L) casserole dish, greased
  • 13- by 9-inch (3 L) baking pan

Directions

Preheat oven to 350°F (180°C).

1. Spoon the bread cubes into prepared casserole dish. Set aside.

2. In a saucepan, over low heat, heat milk, sugar, butter and salt just until butter has melted.

3. In a bowl, whisk eggs and vanilla. Whisk in the heated milk mixture until well blended. Spoon over bread cubes. Place in baking pan set on oven rack and pour in water to a depth of 1 inch (2.5 cm).

4. Bake, uncovered, in preheated oven for 40 to 50 minutes or until a knife inserted near the edge of the pan comes out clean and dry. Let cool on a wire rack.

5. Prepare the lemon sauce: In a medium saucepan, over medium heat, combine sugar, cornstarch and salt and mix to blend. Stir in water and zest and bring to a boil, cooking and stirring for 2 minutes. Remove from heat and add butter, lemon juice and food coloring (if using). Stir until well blended. Serve warm or cold over pudding.


© 2008 Esther Brody

Note from Cookstr's Editors

Nutritional information is based on 6 servings.

 

Nutritional Information

Nutrients per serving (% daily value)

301kcal (15%)
110mg (11%)
2mg (3%)
147mcg RAE (5%)
156mg
15mg
6g
30g
0g
37g
106mg (35%)
281mg (12%)
9g (43%)
15g (23%)
1mg (4%)
 

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