Bread Pudding with Lemon Sauce I Good Recipes

Friday, May 30, 2014

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Bread Pudding with Lemon Sauce I

"This recipe consists of instructions for making lemon sauce, a perfect supplement to a spicy bread pudding."

Ingredients :

5 cups day-old bread cubes
four cups scalded milk
half cup butter, melted and cooled
1 cup white sugar
half of teaspoon salt
4 eggs, overwhelmed
1 teaspoon floor cinnamon
1 teaspoon ground nutmeg
1 cup raisins (optional)
1/2 cup white sugar
half of tablespoon cornstarch
1 cup hot water
2 tablespoons butter
3 tablespoons lemon juice
1 tablespoon lemon zest

Instructions :

Prep :	Cook : 15M	Ready in :

Preheat oven to 350 ranges F (175 levels C). Spray an 8x11 inch casserole with nonstick spray.
In a huge bowl, integrate bread cubes, 1 cup sugar, salt, cinnamon, and nutmeg. Mix in raisins, if desired.
In every other bowl, combination milk, melted butter, and eggs. Add wet ingredients to dry, and blend together without turning bread mixture into mush. Pour mixture into organized casserole dish.
Place casserole dish into a larger baking pan. Pour hot water into baking pan approximately 1/three up the facet of the casserole dish, creating a water bathtub. Bake for forty five mins.
In a small saucepan, integrate half cup sugar, cornstarch, 1 cup warm water, 2 tablespoons butter, lemon juice, and lemon zest. Cook on medium warmness till effervescent and thickened. Stir constantly to avoid scorching. Serve with bread pudding.

Notes :

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