Bread pudding 2
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Dry bread crumbs |
| 1 | quart | Hot milk |
| 4 | tablespoons | Butter |
| ½ | cup | Sugar |
| 2 tsp butter 1 tbs lemon juice Directions: In a | ||
| 2 | eaches | Eggs, slightly beaten |
| 1 | teaspoon | Vanilla |
| ½ | teaspoon | Salt |
Directions
INGREDIENTS
DIRECTIONS
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