LUBY'S BREAD PUDDING WITH LEMON SAUCE
This came from Luby's 50th Anniversary cookbook. This is their note on the recipe: Bread pudding originally was created as a "waste not, want not" use for dry leftover brad. Serve this homey, family-pleasing pudding warm, at room temperature, or cold, as you prefer. However you serve it, it's "comfort food" at its very best.
Provided by Bliss
Categories Healthy
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 350°F.
- For cinnamon sugar, in small bowl, mix together sugar and cinnamon.
- For pudding, in large bowl, whisk together milk, eggs, sugar, and vanilla until well blended.
- Place bread in 2 quart baking dish. Sprinkle with raisins.
- Pour milk mixture over bread and raisins. Sprinkle with cinnamon sugar.
- Cover with foil.
- Bake 45 minutes.
- Remove foil and continue baking 10 minutes.
- For sauce, in small saucepan, combine sugar and lemon juice.
- Mix well. Bring to a boil over medium heat.
- In small bowl, mix cornstarch, water, and food color until cornstarch is completely dissolved.
- Add to saucepan, stirring constantly until mixture thickens.
- Serve over pudding.
Nutrition Facts : Calories 394.9, Fat 9.1, SaturatedFat 3.8, Cholesterol 227.5, Sodium 244.9, Carbohydrate 69.2, Fiber 1.6, Sugar 51.2, Protein 11.1
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