Louisiana Bread Pudding With Lemon Sauce

Recipe by pink cook
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READY IN: 1hr 20mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • BREAD PUDDING: preheat oven to 350ºF. In a bowl large enough to hold bread and liquid, beat eggs with a fork until lemon yellow in color. Whisk in milk, vanilla and almond extract.
  • Soak bread in egg and milk mixture until the bread has absorbed most of the liquid, about 5 to 10 minutes.
  • Mix sugar, salt, spices (and chopped dates) in a separate bowl. When bread has soaked up the liquid, add dry ingredients and mix well.
  • Butter a baking dish large enough to hold the bread mixture 2 -1/2 qt pan or 8x8" will work. Pour bread mixture into pan and dot top with pieces of butter.
  • Bake for 30 minutes or until a cake tester or toothpick inserted into center comes out clean. Remove from oven and allow to cool or serve immediately.
  • LEMON SAUCE: blend sugar, cornstarch and water in a sauce pan.
  • Bring to a boil over med-high heat. Cook 2 - 3 min until mixture is thickened.
  • Remove from heat and add lemon zest, lemon juice and butter.
  • Cut in squares and serve warm lemon sauce over bread pudding.
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