lemon bread pudding

How To Make lemon bread pudding

• 1

  Lemon Bread Pudding:
  Preheat oven to 350 degrees.
  Toss bread and raisins in an un-greased 1 1/2 quart baking dish.
• 2

  In a saucepan combine milk, sugar, butter and salt. Cook and stir until butter melts. Remove saucepan from heat, and set aside.
• 3

  Whisk eggs and and vanilla in a small bowl. Gradually stir in a small amount of the hot mixture (saucepan contents). Return the contents of the bowl to the saucepan, and mix well.
• 4

  Pour contents of saucepan over the bread and raisins. Set the baking dish in in a larger baking pan: add one inch of hot water to larger baking pan. Bake uncovered, at 350 degrees for 50-60 minutes or until a knife inserted near the center comes out clean
• 5

  LEMON SAUCE DIRECTIONS:
  Combine all the sugar and cornstarch in a saucepan. Stir in the water until smooth: bring to a boil over medium heat: stir in lemon juice, peel and the butter until butter melts. Serve over warm or cold pudding. Refrigerate any leftovers.
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