Lemon BP (3)

This recipe is adapted from one in a favorite cookbook from the 1970s – Redbook Cookbook (1976), offered as a premium with a subscription to Redbook magazine.  This was originally a custard bread pudding recipe which I adapted by adding lemon extract and by making a favorite sauce with lemon juice and grated lemon peel.  It’s lighter than most bread pudding with a delicious custard.  Heavier bread like Italian, French or sourdough would be the best to use for this.

The pudding is baked in a deep casserole dish which has been placed in a shallow pan of hot water.

Lemon BP (2)

LEMON CUSTARD BREAD PUDDING AND SAUCE


4 cups day-old bread cubes
3 cups milk
¼ cup butter
½ cup granulated sugar
3 eggs
¼ tsp salt
1 tsp lemon extract

Heat oven to 350.  Grease a deep 1-1/2 qt. baking dish.

Place bread cubes in a large bowl and set aside.  Heat milk in a saucepan over low heat until little bubbles form at pan edge.  Remove from heat, add butter, sugar.  Stir and pour this mixture over the  bread cubes.  Let stand for 5 minutes.

In a small bowl, beat eggs well and add salt and lemon extract.  Slowly stir tje egg mixture into the bread/milk mixture.  Pour into greased dish.  Set dish in a baking pan and add one inch of hot water to pan.  Bake for 55 minutes until set.  Let cool in dish on a rack.

LEMON SAUCE  (1-½ cups)
½ cup granulated sugar
2-¼ Tblsp. cornstarch
¼ tsp. salt
1 cup cold water
2 Tblsp. butter
½ cup lemon juice
1 tsp. grated lemon peel

In a medium saucepan over medium-high heat, whisk together the sugar, cornstarch, salt and water.  Stirring constantly, heat until mixture boils.  Remove from heat and stir in butter, lemon juice and lemon peel.  Serve warm over bread pudding.  Makes about 1-½ cups.

Refrigerate leftovers of pudding and sauce.  Bring to room temperature or heat briefly in the microwave to serve.

Lemon BP (1)