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Name: Lemon Bread Pudding
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 3/4 c Sugar; 2 tb Cornstarch; 1 c Water; 3 tb Lemon juice; 2 ts Lemon Peel grated; 1 tb Butter or margarine; 3 sl bread cubed, day-old; 3/4 c Raisins; 2 c milk; 1/2 c Sugar; 2 tb Butter or margarine; 1/4 ts Salt; 2 Eggs; 1 ts Vanilla extract

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INGREDIENTS

LEMON SAUCE
3/4 c Sugar
2 tb Cornstarch
1 c Water
3 tb Lemon juice
2 ts Lemon Peel ; grated
1 tb Butter or margarine
3 sl bread ; cubed, day-old
3/4 c Raisins
2 c milk
1/2 c Sugar
2 tb Butter or margarine
1/4 ts Salt
2 Eggs
1 ts Vanilla extract

INSTRUCTIONS

Toss bread and raisins in an ungreased 1 1/2 quart baking dish. In a saucepan, combine milk, sugar, butter and salt; cook and stir until butter melts. Remove from heat. Whisk eggs and vanilla in a small bowl; gradually stir in a small amount of the hot mixture. Return all to the pan and mix well. Pour over bread and raisins. Set the dish in a large baking pan; add 1 inch of water to outer pan. Bake, uncovered at 350 F. for 50-60 minutes or until a knife inserted near the center comes out clean. For Sauce; combine the sugar and cornstarch in a saucepan. Stir in water until smooth; bring to a boil over Medium heat. Boil for 1-2 minutes, stirring constantly. Remove from heat; stir in lemon juice, peel and butter until butter melts. Serve over warm or cold pudding. Refrigerate any leftovers. Yield; 6 servings. Submitted by Mildred Sherrer, Bay City Texas MC formatting by bobbi744@sojourn.com Recipe by: Taste of Home Magazine, February/March 97, p. 36 Posted to MC-Recipe Digest V1 #532 by Roberta Banghart on Mar 21, 1997

NOTES

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Lemon Bread Pudding

LEMON SAUCE
3/4 c Sugar
2 tb Cornstarch
1 c Water
3 tb Lemon juice
2 ts Lemon Peel grated
1 tb Butter or margarine
3 sl bread cubed, day-old
3/4 c Raisins
2 c milk
1/2 c Sugar
2 tb Butter or margarine
1/4 ts Salt
2 Eggs
1 ts Vanilla extract

Toss bread and raisins in an ungreased 1 1/2 quart baking dish. In a  saucepan, combine milk, sugar, butter and salt; cook and stir until butter  melts. Remove from heat. Whisk eggs and vanilla in a small bowl; gradually  stir in a small amount of the hot mixture. Return all to the pan and mix  well. Pour over bread and raisins. Set the dish in a large baking pan; add  1 inch of water to outer pan. Bake, uncovered at 350 F. for 50-60 minutes  or until a knife inserted near the center comes out clean. For Sauce;  combine the sugar and cornstarch in a saucepan. Stir in water until smooth;  bring to a boil over Medium heat. Boil for 1-2 minutes, stirring  constantly. Remove from heat; stir in lemon juice, peel and butter until  butter melts. Serve over warm or cold pudding. Refrigerate any leftovers.  Yield; 6 servings. Submitted by Mildred Sherrer, Bay City Texas MC  formatting by bobbi744@sojourn.com    Recipe by: Taste of Home Magazine, February/March 97, p. 36 Posted to  MC-Recipe Digest V1 #532 by Roberta Banghart <bobbi744@sojourn.com> on Mar  21, 1997

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Nutrition

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Serving Size: 1 Serving (336g)
Recipe Makes: 6

Calories: 886
Calories from Fat: 186 (21%)

Amt Per Serving		% DV

	Total Fat 20.6g	28 %
	Saturated Fat 6.7g	34 %
	Monounsaturated Fat 7.9g
	Polyunsanturated Fat 3.9g
Cholesterol 366.4mg		113 %
Sodium 229.9mg		8 %
Potassium 497.2mg		13 %
Total Carbohydrate 169.3g		50 %
	Dietary Fiber 2.1g	8 %
	Sugars, other 167.2g
Protein 13.7g		20 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 886

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