Bread Pudding with Lemon Sauce

(by Marie Smalley)

(adapted from Better Homes & Garden New Cook Book, 1953)

2 c. dry bread cubes

4 c. milk, scalded

3/4 c. sugar

1 T. butter

1/4 t. salt

4 eggs, slightly beaten

1 t. vanilla extract

optional: 1/2 c. raisins

Preheat oven to 350 F.

Soak bread in milk for 5 minutes.

Add sugar, butter, and salt.

Pour slowly over eggs.

Add vanilla, the optional raisins, and mix well.

Pour into greased 1 1/2-quart baking dish.

Bake in pan of hot water until firm, about 1 hour.

Serves 8.

Lemon Sauce

1/2 c. sugar

1 T. cornstarch

dash of salt

dash of nutmeg

1 c. boiling water

2 T. butter or margarine

1 1/2 T. lemon juice

In a small pot, mix sugar, cornstarch, salt, and nutmeg.

Gradually add water, and cook over low heat until thick and clear.

Add butter and lemon juice, blending thoroughly.

Makes 1 1/3 cups.


(Read Comrades, the story associated with this recipe.)

Recent Posts

See All

(by Kate Klein) (adapted from the book Mother Rising) 1 c. golden raisins (I like to mix dried cherries in too) 1 c. butter, melted (can substitute coconut oil, if trying to avoid dairy) I t. vanilla

(by Alice Lowe) 1 lb. shrimp (Rock or Gulf shrimp preferred), peeled and deveined 2 T. butter 1 T. olive oil 3 cloves garlic, pressed or minced 1 T. lemon juice 2 T. white wine a few dashes of Tabasco

(by Vanessa Stirling) a pound or so of ground beef an onion if you have one; if not, chalk it up to experience Dice the onion and begin sautéing it in oil. After a few minutes it’ll become translucent