Bread Pudding with Lemon Sauce

Bread pudding evokes many memories with me.

It was a frequent dessert at our house growing up. Mother would make it in the same round glass baking dish every time. This was the glass dish that she would use the lid to bake potatoes.

Growing up bread pudding was always made with chocolate chips. Melted chocolate with the warm milk soaked bread was, and still is, quite a treat!

Aunt Ann made her bread pudding spiced with cinnamon, raisins, and apples. It is good as well, but a different kind of good.

Although I truly love bread pudding with chocolate chips, I think I like it best with lemon sauce. Smooth, buttery lemon sauce. I could eat the sauce with a spoon straight out of the sauce pan.

Actually, I have eaten the sauce with a spoon straight out of the sauce pan. I have also eaten cold, leftover bread pudding for breakfast.

If I haven't already said it - I love bread pudding.

The History of Bread Pudding -

Bread pudding was born in the 13th century. Known as "poor man's pudding" it was created as a means of salvaging stale bread. The bread was soaked in milk or water, then sugar, butter, fruit, and/or spices were added, and then it was baked. Sometimes the mixture was housed in a "sop," a hollowed out loaf of bread. Modern bread pudding is made by pouring custard and other flavorings over cubed bread and then baking it.

Many of our current Christmas traditions, including culinary ones, can be traced back to Victorian age England. Various puddings, including bread pudding became classic Christmas fare. In Charles Dickens' Christmas Carol, Christmas dinner is highlighted by the presentation of Mrs. Cratchit's plum pudding, which Bob Cratchit proclaimed "the greatest success achieved by Mrs. Cratchit since their marriage." Hmmmm. Well I can't guarantee your spouse will feel the same, but this bread pudding recipe will at least make their tummy happy.

(taken from www.reluctantgourmet.com)

This recipe makes my spouse's tummy happy!

Basic Bread Pudding -

4 cups bread torn into bite size pieces
2 cups milk scalded with 1/2 cup butter
1/2 cup sugar
2 eggs, slightly beaten
1/4 tsp. salt

Place bread pieces in 1 1/2 quart baking dish. Blend remaining ingredients. Pour milk mixture over bread being careful to soak every piece of bread. Do not stir.

Place baking dish in a plan of hot water (1 " deep). Bake 40-45 minutes at 350 degrees.

Serve warm with lemon sauce.

Lemon Sauce -

3 Tbsp. lemon juice
2 egg yolks
1 cup sugar
2 1/2 Tbsp. cornstarch
1/2 tsp. salt
1 1/2 cups water
4 tsp. butter

Beat egg yolks lightly and set aside. In a separate bowl blend together sugar, cornstarch, and salt.

Heat water in saucepan; gradually add sugar mixture into the water. Heat over medium-high heat, stirring until mixture boils to a clear consistency and sauce thickens.

Remove from heat. Whisk a small amount of the hot mixture into the egg yolks. Return yolk mixture to saucepan.

Cook, stirring constantly for about 2 minutes. Remove from heat. Add lemon juice and butter.

Bread Pudding with chocolate chips -

Make Basic bread pudding adding chocolate chips to bread before adding milk mixture. Bake as directed.

Enjoy!

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