Bread Pudding

Servings

15

Ingredients

• 5 cups day-old bread cubes
• 4 cups scalded milk
• 1/2 cup butter, melted and cooled
• 1 cup white sugar
• 1/2 teaspoon salt
• 4 eggs, beaten
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 cup raisins (optional)
• 1/2 cup white sugar
• 1/2 tablespoon corn flour
• 1 cup hot water
• 2 tablespoons butter
• 3 tablespoons lemon juice
• 1 tablespoon lemon zest

Instructions

1. Preheat oven to 175°C. Spray an 8x11 inch casserole with non-stick spray.
2. In a large bowl, combine bread cubes, 1 cup sugar, salt, cinnamon, and nutmeg. Mix in raisins, if desired.
3. In another bowl, blend milk, melted butter, and eggs. Add wet ingredients to dry, and mix together without turning bread mixture into mush. Pour mixture into prepared casserole dish.
4. Place casserole dish into a larger baking pan. Pour hot water into baking pan about 1/3 up the side of the casserole dish, creating a water bath. Bake for 45 minutes.
5. In a small saucepan, combine 1/2 cup sugar, corn flour, 1 cup hot water, 2 tablespoons butter, lemon juice, and lemon zest. Cook on medium heat until bubbling and thickened. Stir constantly to avoid scorching. Serve with bread pudding.