Bread Pudding with Lemon Sauce I So Tasty

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Sunday, September 4, 2011

Bread Pudding with Lemon Sauce I

"This recipe consists of instructions for making lemon sauce, a super supplement to a highly spiced bread pudding."

Ingredients :

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

Instructions :

Prep :	Cook : 15M	Ready in :

Preheat oven to 350 ranges F (175 ranges 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 preferred.
In every other bowl, mixture milk, melted butter, and eggs. Add wet components to dry, and blend together without turning bread mixture into mush. Pour combination into prepared casserole dish.
Place casserole dish into a larger baking pan. Pour warm water into baking pan approximately 1/3 up the side of the casserole dish, developing a water bath. Bake for forty five mins.
In a small saucepan, combine half of cup sugar, cornstarch, 1 cup hot water, 2 tablespoons butter, lemon juice, and lemon zest. Cook on medium warmness until effervescent and thickened. Stir constantly to keep away from scorching. Serve with bread pudding.

Notes :

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