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Bread Pudding With Lemon Sauce Recipe
1 1/3 cups (15 oz can - sweetened condensed milk)
3 cups hot water
2 cups 1/2 inch cubes or pieces of 2 day old bread (I buy the stuffing bread - uncut - and make large cubes - 1")
3 eggs, slightly beaten
1 tablespoon melted butter
1/2 teaspoon salt
1/2 teaspoon cinnamon
3/4 teaspoon ginger
1/2 cup raisins
1 teaspoon vanilla extract
Into large sized mixing bowl, combine sweetened condensed milk and hot water. Add bread and let stand until mixture is lukewarm. Stir in
remaining ingredients. Turn into greased 1 1/2 quart casserole or baking dish. Put dish into a shallow pan; fill pan with hot water to a depth of 1 inch. Bake in 350°F. oven until a sharp knife inserted in the center comes out clean, about 1 hour. Serve with lemon sauce or whipped cream.
Lemon Sauce
1/2 cup sugar
1/16 teaspoon salt
1/16 teaspoon ground cloves
1 tablespoon cornstarch
1/4 cup cold water
3/4 cup boiling water
3 tablespoons fresh lemon juice
1 teaspoon grated lemon rind
2 tablespoons butter or margarine
1/2 teaspoon vanilla extract
Combine first 4 ingredients in a 3-cup saucepan. Blend in cold water and then add boiling water. Stir and cook over moderate heat until sauce is clear and has begun to thicken, about 5 minutes. Add remaining ingredients. Serve over puddings, gingerbread, or plain cake. Makes 1 1/4 cups.
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