Lemon Bread Pudding - Joanna Campbell Slan

Lemon Bread Pudding


PUDDING
2 cups dry cubes bread
4 cups scalded milk
1 Tbsp. butter
1/4 tsp. salt
3/4 cup sugar
4 eggs, slightly beaten
1 tsp. vanilla
1/2 cup golden raisins

SAUCE
1/2 cup sugar
1 Tbsp. cornstarch
1/8 tsp. salt
1/8 tsp. nutmeg
1 cup boiling water
2 Tbsp. butter
1-1/2 Tbsp. fresh lemon juice

PUDDING: Preheat oven to 350 degrees. Soak bread in milk for 5 minutes. Add 1 Tbsp. butter, 1/4 tsp. salt, and 3/4 cup sugar. Pour slowly over eggs. Add vanilla, raisins, and stir. Pour into greased baking dish. Place the baking dish into a pan of shallow hot water. Bake until firm, about 50 minutes.

LEMON SAUCE: Mix 1/2 cup sugar, cornstarch, salt and nutmeg in a medium saucepan. Gradually add water and cook over low heat until thick and clear. Add butter and lemon juice. Blend. Pour over pudding. Chill in refrigerator.

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