North Dakota Wheat Commission dtn events about resources stay
buyers wheat consumers research publications








Printer Friendly
Previous | Next 6 of 8

Print | 3X5 | 4X6 | Full Page |

Bread Pudding With Lemon Sauce

2 1/2 cups skim milk
2 tablespoons butter or margarine
3 eggs
1/2 cup granulated sugar
1/4 cup packed brown sugar
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 1/2 teaspoons vanilla
6 cups soft bread cubes (1/2 inch)
3/4 cup seedless raisins

1 cup water
1/3 cup granulated sugar
4 teaspoons cornstarch
1 tablespoon butter or margarine
1/2 teaspoon grated lemon peel
1 1/2 tablespoons lemon juice
1/8 teaspoon salt

Combine milk and butter in medium saucepan; heat until tiny bubbles form at edge of liquid and butter melts. In medium bowl, beat eggs. Add heated milk, sugars, salt, cinnamon and vanilla and mix well. Stir in bread cubes and raisins.

Pour into 9x9-inch baking dish coated with nonstick spray. Place baking dish in pan of hot water (1-inch deep). Bake in a pre-heated 350 degree-oven for 50 to 55 minutes or until knife inserted comes out clean. Serve warm with Lemon Sauce.

Sauce: Combine water, sugar and cornstarch in a heavy saucepan. Bring to a boil and cook until thick, stirring constantly. Remove sauce from heat and stir in butter, lemon peel, juice and salt.

Nutritional Information