Bread Pudding with Lemon Sauce

Name: Bread Pudding with Lemon Sauce
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; 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); 6-cup (1.5 L) casserole dish, greased; 13- by 9-inch (3 L) baking pan

Chef

Esther Brody

View

Cookbook

1500 Best Bars, Cookies, Muffins, Cakes and More

Published by Robert Rose

View

This image courtesy of Mark T. Shapiro

Serves4 to 6

Cooking Methodbaking

CostModerate

Total Timeunder 2 hours

Kid FriendlyYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursedessert

Dietary Considerationhalal, kosher, peanut free, soy free, tree nut free, vegetarian

Equipmentbaking/gratin dish

Mealdinner

Taste and Texturebuttery, creamy, rich, savory, sweet, tangy, tart

Type of Dishpudding

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

Instructions

Preheat oven to 350°F (180°C).
Spoon the bread cubes into prepared casserole dish. Set aside.
In a saucepan, over low heat, heat milk, sugar, butter and salt just until butter has melted.
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).
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.
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.