- 5 cups day-old bread cubes
- 4 cups scalded milk
- 1/2 cup butter, melted and cooled
- 1 cup white sugar
- 1/2 teaspoon salt
- 4 eggs, beaten
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 cup raisins (optional)
- 1/2 cup white sugar
- 1/2 tablespoon cornstarch
- 1 cup hot water
- 2 tablespoons butter
- 3 tablespoons lemon juice
- 1 tablespoon lemon zest
- Preheat oven to 350 degrees F (175 degrees C). Spray an 8x11 inch casserole with nonstick spray.
- In a large bowl, combine bread cubes, 1 cup sugar, salt, cinnamon, and nutmeg. Mix in raisins, if desired.
- In another bowl, blend milk, melted butter, and eggs. Add wet ingredients to dry, and mix together without turning bread mixture into mush. Pour mixture into prepared casserole dish.
- Place casserole dish into a larger baking pan. Pour hot water into baking pan about 1/3 up the side of the casserole dish, creating a water bath. Bake for 45 minutes.
- In a small saucepan, combine 1/2 cup sugar, cornstarch, 1 cup hot water, 2 tablespoons butter, lemon juice, and lemon zest. Cook on medium heat until bubbling and thickened. Stir constantly to avoid scorching. Serve with bread pudding.
08/08/2019
recipepes.com
bread pudding with lemon sauce, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
