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Bread Pudding with Lemon Sauce I |
"This recipe includes instructions for making lemon sauce, a perfect supplement to a highly spiced bread pudding."
Ingredients :
- five cups day-old bread cubes
- four cups scalded milk
- 1/2 cup butter, melted and cooled
- 1 cup white sugar
- half of teaspoon salt
- 4 eggs, crushed
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 cup raisins (optionally available)
- half of cup white sugar
- half of tablespoon cornstarch
- 1 cup warm water
- 2 tablespoons butter
- 3 tablespoons lemon juice
- 1 tablespoon lemon zest
Instructions :
Prep : | Cook : 15M | Ready in : |
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- Preheat oven to 350 tiers F (175 stages C). Spray an 8x11 inch casserole with nonstick spray.
- In a large bowl, integrate bread cubes, 1 cup sugar, salt, cinnamon, and nutmeg. Mix in raisins, if preferred.
- In some other bowl, mixture milk, melted butter, and eggs. Add wet components to dry, and blend collectively with out turning bread combination into mush. Pour aggregate into organized casserole dish.
- Place casserole dish into a bigger baking pan. Pour hot water into baking pan approximately 1/three up the facet of the casserole dish, growing a water tub. Bake for forty five mins.
- In a small saucepan, integrate half of cup sugar, cornstarch, 1 cup warm water, 2 tablespoons butter, lemon juice, and lemon zest. Cook on medium heat till effervescent and thickened. Stir constantly to avoid scorching. Serve with bread pudding.
Notes :
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