New Orleans Bread Pudding With Lemon Sauce

 

New Orleans Bread Pudding with Lemon Sauce
8 servings
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4 slices bread (see Cook's Note)
Butter
4 eggs
1/2 cup sugar
2 cups milk, scalded
1/2 cup white raisins
2 tablespoons butter
1 teaspoon vanilla extract

Butter bread and cut into cubes. Cream eggs with sugar and add scalded milk gradually. Add bread cubes, raisins, butter, and vanilla extract. Blend well. Pour into a buttered 1 1/2 quart baking dish. Bake in a pan of boiling water at 300 degrees F. for 1 hour, or until tester comes out clean. Cool and serve with Lemon Sauce.

Lemon Sauce
4 egg yolks 1/2 cup sugar
4 tablespoons flour
1 1/2 cups milk, scalded
4 tablespoons fresh lemon juice

Beat egg yolks slightly; add sugar and flour. Gradually pour into scalded milk. Cook over low heat until thick. Remove and add lemon juice.

COOK'S NOTE: I also love to use Croissants instead of the bread.

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