Bread Pudding I
Serves: 5
Weldon Lockman
1 January 1970
Based on User reviews:
44
Spice
47
Sweetness
48
Sourness
44
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
5 cups
Bread (day-old cubes)4 cups
Milk (scalded)2 tbsps
Butter1 cup
White Sugar1 tsp
Salt1 tsp
Ground Cinnamon1 tsp
Ground Nutmeg1 cup
Raisin (optional)1 tbsp
Cornstarch1 cup
Water (hot)3 tbsps
Lemon Juice1 tbsp
Lemon ZestDirections:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Spray an 8x11 inch casserole with nonstick spray
3
In a large bowl, combine bread cubes, 1 cup sugar, salt, cinnamon, and nutmeg
4
Mix in raisins, if desired
5
In another bowl, blend milk, melted butter, and eggs
6
Add wet ingredients to dry, and mix together without turning bread mixture into mush
7
Pour mixture into prepared casserole dish
8
Place casserole dish into a larger baking pan
9
Pour hot water into baking pan about 1/3 up the side of the casserole dish, creating a water bath
10
Bake for 45 minutes
11
In a small saucepan, combine 1/2 cup sugar, cornstarch, 1 cup hot water, 2 tablespoons butter, lemon juice, and lemon zest
12
Cook on medium heat until bubbling and thickened
13
Stir constantly to avoid scorching
14
Serve with bread pudding