Bread Pudding With Lemon Sauce

Ingredients

For the pudding:

• 6 large eggs
• 2 cups sugar
• 3 cups condensed milk
• 1 cup whole milk
• 2 tablespoons vanilla extract
• ¼ teaspoon nutmeg
• ¼ teaspoon cinnamon
• Butter for baking dish
• 5 cups French bread cubes
• ¼ cup golden raisins
• ½ pound (2 sticks) butter, cut into pats

For the sauce:

• ½ cup sugar
• 1 tablespoon cornstarch
• 1 teaspoon grated lemon zest
• 1 ½ tablespoons fresh lemon juice

• Nutritional Information

  • Nutritional analysis per serving (10 servings)

    799 calories; 30 grams fat; 18 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 118 grams carbohydrates; 0 grams dietary fiber; 104 grams sugars; 14 grams protein; 194 milligrams cholesterol; 323 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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10 to 12 servings

Preparation

1. Preheat oven to 350 degrees. To make the pudding, combine eggs and sugar in a large mixing bowl. Mix well. Add condensed milk, whole milk, vanilla, nutmeg and cinnamon. Stir to blend well.
2. Butter a shallow 2-quart baking dish. Put bread cubes in the dish, and sprinkle with raisins and butter pats. Pour in egg mixture, making sure all bread cubes are covered. Cover the dish with foil.
3. Put baking dish on middle rack of oven, and place a pan of water on the lower shelf directly beneath it. Bake until the mixture is browned and set, 1 hour 15 minutes.
4. Meanwhile, to make the sauce, combine the sugar, cornstarch and 1 cup of water in the top half of a double boiler. Place over boiling water, and stir until thickened. Stir in lemon zest and juice, and remove from heat. Drizzle over warm pudding, and serve.