Bread Pudding with Lemon Sauce

Bread Pudding with Lemon Sauce


  • 10 slices firm, day-old white bread
  • 1 cup raisins
  • 1 cup sugar
  • 2 tsps. cinnamon
  • 5 eggs
  • 4 cups scalded milk


Grease large round bowl. Add the bread and raisins. Beat eggs well. Add sugar, cinnamon and gradually add the scalded milk. Place bowl in a pan of hot water in oven. Bake about 1 hour (pudding should be 'set' like custard when finished). Serve with lemon sauce: Lemon Sauce 3/4 cup sugar 1 1/2 Tbsp. cornstarch 1/4 cup lemon juice 1 1/2 tsp. grated lemon rind 1 1/4 cup boiling water 2 egg yolks 1 1/2 Tbsp. butter Combine sugar, cornstarch, juice and rind. Gradually add boiling water while continuously stirring. Stir slowly until boiling. Spoon over egg yolk, add butter, and cook 2 minutes more until sauce thickens.

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