Bread Pudding With Lemon Sauce
Photo: flickr user scubadive67
Ingredients
3 lg. eggs
1 1/4 cups sugar
1 1/2 teaspoons vanilla extract
1 1/4 teaspoons ground nutmeg
1 1/4 teaspoons ground cinnamon
1/4 cup unsalted butter, melted
2 cups milk
1/2 cup raisins
1/2 cup coarsely chopped dry roasted pecans
1 lemon, halved
1/2 cup water
1/4 cup sugar
2 teaspoons cornstarch dissolved in ΒΌ c. water
1 teaspoon vanilla extract
Preparation
1
In large bowl with electric mixer, beat eggs on high speed until extremely frothy and bubbles are the size of pinheads, about 3 minutes (or with a metal whisk about 6 minutes). Add sugar, vanilla, nutmeg, cinnamon and butter and beat on high until well blended. Beat in milk, then stir in raisins and pecans.
2
3
4
Squeeze 2 tablespoons juice from lemon halves and place juice in 1-quart saucepan; add lemon halves, water, sugar and bring to boil. Stir in dissolved cornstarch and vanilla. Cook 1 minute over high heat, stirring constantly. Strain, squeezing sauce from lemon rinds. Makes about 3/4 cup. Serve warm over bread pudding slice.
Tools
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Yield:
1.0 servings
Added:
Wednesday, December 9, 2009 - 12:26am