Wednesday, July 15, 2009

Lemon Custard Bread Pudding with Fruit

Noone was particularly thrilled about trying this new recipe, but it actually wasn't that bad. We'll get it served once again with cream. I think I'd vote for both cream and fruit!Lemon Custard Bread Pudding

4 slices bread
3 cups milk
4 eggs
1/3 cup sugar
1/4 teaspoon salt
1/2 teaspoon vanilla
2 teaspoons grated lemon peel

Preheat oven to 325°. Cut the crusts from the bread and arrange the slices in an 8" square baking pan. Heat the milk just until bubbles appear around the edge of the pan. Beat the eggs slightly; and and stir in the remaining ingredients. Gradually add and stir in the hot milk. Pour over the bread. Set the dish in a shallow baking pan and pour in water to the depth of 1 inch. Bake 35 minutes. Increase the heat to 375° and bake 10 minutes longer or until the top is brown. chill well and serve with cream or fruit.

Here it is with cream!

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