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  • Bread pudding

    with lemon sauce
  • Bread Pudding with lemon sauce
    • email print
  • Bread Pudding
    1-1/2 cups milk
    1 tablespoon butter
    2 cups stale bread cubes
    2 eggs, slightly beaten
    1/4 cup crushed pineapple, well drained
    1/2 cup sugar
    1/4 teaspoon nutmeg
    1/4 teaspoon cinnamon
    1 teaspoon vanilla extract
    1/2 cup sugar
    Lemon Sauce
    1-1/2 teaspoons cornstarch
    2 teaspoons cold water
    3/4 cup half-and-half
    3 tablespoons sugar
    2 teaspoons butter
    3/4 teaspoon grated lemon rind
    3 tablespoons lemon juice
    Directions
    Preheat oven to 375 degrees. For bread pudding, scald milk and butter. Pour over bread cubes and let stand 5 minutes. Combine remaining pudding ingredients and add to bread and milk. Pour into a buttered 1-quart baking dish. Place dish in a pan of hot water. Bake for 40 to 45 minutes, until knife inserted in center comes out clean.
    To make sauce: Dissolve cornstarch in cold water. Stir in half-and-half and sugar. Simmer 3 minutes, stirring. Remove from heat and stir in remaining ingredients. Serve warm on bread pudding.
    Per serving (based on 6 servings): 316 calories, 6 grams protein, 10 grams fat, 6 grams saturated fat, 52 grams carbohydrate, 1 gram fiber, 95 milligrams cholesterol, 141 milligrams sodium
    Makes 4 to 6 servings
    LA TIMES-WASHINGTON POST
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