Bread pudding 2

Yield: 6 servings

Measure Ingredient
2 cups Dry bread crumbs
1 quart Hot milk
4 tablespoons Butter
½ cup Sugar
\N \N 2 tsp butter 1 tbs lemon juice Directions: In a
2 eaches Eggs, slightly beaten
1 teaspoon Vanilla
½ teaspoon Salt



Butter a baking dish and put in the bread crumbs, butter, and hot milk. Cool. Preheat the oven to 325 F. Add the remaining ingredients and stir to blend. Bake 1 hour. Serve with plain or whipped cream or your choice of sauces. Serves 6. NOTES: If you prefer a sweeter pudding, add more sugar. Season with any spice, discreetly. Use less milk for a firmer pudding. Add raisins, currants, chopped nuts, or orange marmalade, if so desired. =-=-=-=-=-= LEMON SAUCE ¾ cup granulated sugar 2 tbs light corn syrup ¼ cup water small saucepan combine the sugar, corn syrup, and water. Boil for 5 minutes without stirring. Remove from the heat and stir in the remaining ingredients. Serve warm. NOTE: Grated lemon rind (up to 2 tsp) can be added for additional flavor and texture.

Submitted By EARL SHELSBY On 12-31-94

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