Easter's Bread Pudding
This hearty bread pudding recipe is a favorite of the Easter family passed down through the years. It is a delicious way to make use of unused bread and the milk, eggs and raisins provide nutrition enough to make a light meal.
- 6-8 slices day-old white bread
- 3/4 cup raisins (optional)
- 3/4 cup sugar
- 3/4 teaspoon salt
- 1 1/2 teaspoon cinnamon
- 1 1/2 teaspoon allspice
- 2 cups milk
- 3 large eggs
- 2 cups water (plus additional 1/3 cup)
- 1 cup sugar
- 2 large eggs
- 2 tablespoons cornstarch
- 1/2 teaspoon lemon extract
- Bread Pudding
- Break slices of bread into small pieces and place in a 2 1/2 quart dish. If desired, add raisins.
- Mix sugar, salt, cinnamon, allspice, milk and eggs until blended well. Pour over bread and gently stir until bread is moist.
- Bake 1 hour and 30 minutes at 350˚.
- Lemon Sauce
- Mix 2 cups water and 1 cup sugar in a small saucepan and bring to a boil. Cook for 2 minutes.
- In a separate bowl, beat eggs and set aside.
- Very slowly pour hot sugar and water mixture into beaten eggs, mixing as you pour (if you pour the hot mixture over the eggs too quickly, it will cook the eggs). Return mixture to stove at medium heat and continue to stir until mixture reaches a boil.
- In a separate bowl, mix cornstarch and 1/3 cup water. Add to hot egg mixture and stir until thickened. Stir in lemon extract and remove from heat.
- Serve bread pudding warm with warm lemon sauce. Can also be served cold.
Source of recipe: Marilyn Easter of Eastglen Farm in Laurens, South Carolina