PIONEER BREAD PUDDING
While traveling in Door County, Wisconsin, we stopped for lunch at a delightful cafe. The restaurant is famous for this bread pudding with lemon sauce.-Solbjorg Antonsen Daubner, Door Country, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 4-6 servings.
Number Of Ingredients 16
Steps:
- Place bread cubes in a greased 1-qt. baking dish. In a saucepan, heat milk, sugar, butter and salt over low heat just until butter melts. In a bowl, beat eggs; whisk in warm milk mixture. Stir in vanilla. Pour over bread. Place baking dish in a shallow pan of hot water. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted 1 in from the edge comes out clean. For the lemon sauce, combine sugar, cornstarch and salt in a saucepan. stir in water and lemon zest; bring to a boil. Cook and stir for 2 minutes. Remove from the heat; stir in butter, lemon juice and food coloring. Serve warm or cold with the pudding. Refrigerate leftovers.
Nutrition Facts : Calories 293 calories, Fat 14g fat (8g saturated fat), Cholesterol 108mg cholesterol, Sodium 269mg sodium, Carbohydrate 36g carbohydrate (29g sugars, Fiber 0 fiber), Protein 6g protein.
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Skeemaz Seventy
[email protected]Yum!
Emma Kelly
[email protected]I've made this bread pudding several times now and it always turns out great. It's a great way to use up leftover bread. I like to add a little extra cinnamon and nutmeg to the custard mixture for a more flavorful pudding.
Zahra Greenidge
[email protected]This pioneer bread pudding was a hit with my family! It was so easy to make and tasted delicious. I used day-old bread, which gave it a great texture. The pudding was moist and flavorful, with just the right amount of sweetness. I will definitely be