PgrancerThe family recipe box

Desserts

Grandmother's Bread Pudding

Source
Magazine clipping
Serves
12-15

Ingredients

  • 5 eggs
  • 3 cups milk
  • 1 1/4 cups sugar
  • 1 cup half-and-half cream
  • 1/4 cup butter, melted and cooled
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 1/2 teaspoon ground nutmeg
  • 4 cups cubed day-old white bread
  • 4 cups cubed day-old wheat bread
  • 1/3 cup raisins

Lemon Sauce

  • 1 1/2 cups sugar
  • 1/3 cup cornstarch
  • 1/4 teaspoon salt
  • 2 1/4 cups cold water
  • 3 egg yolks, beaten
  • 1/3 cup lemon juice
  • 2 tablespoons butter

Steps

  1. In a large mixing bowl, combine the first eight ingredients. Stir in bread cubes and raisins.
  2. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 350° for 45-55 minutes or until a knife inserted near the center comes out clean.
  3. For sauce, combine the sugar, cornstarch, salt and water in a large saucepan until smooth. Bring to a boil over medium heat, stirring constantly.
  4. Remove from heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from heat; gently stir in lemon juice and butter.
  5. Serve with bread pudding. Refrigerate leftovers.

bread puddinglemon sauce