1 teaspoon vanilla 1. In a small saucepan, heat 1/2 cup water, lemon zest, lemon juice and sugar to a boil over medium-high heat. 2. In a small bowl, dissolve cornstarch in 1/4 cup water. 3.

While pudding is baking, make the lemon sauce: squeeze 2 tablespoons juice from the lemon halves and place juice in a 1-quart saucepan; add the lemon halves, water and sugar and bring to a boil.

Place bread cubes in a bowl. Pour warm milk over bread cubes; let stand 5 minutes. Stir together eggs, pineapple, sugar, nutmeg, cinnamon and vanilla; add to bread and milk. Stir to combine.

1. In a small saucepan, blend the sugar, cornstarch, and water. Bring to a boil over medium-high heat. Cook 2 - 3 min until mixture is thickened.2. Remove from the heat and add the lemon zest ...

1. Preheat oven to 350°F. Cut bread slices into fourths. Whisk to combine in large bowl: milk, 2 tablespoons butter, cream, sugar, salt, and eggs until well blended. Grease a 3-quart baking dish ...

Stewart adds grated orange and lemon zest to her bread pudding which adds a fresh, fragrant note, but if you don’t have any, you can leave it out. The custard is a mixture of heavy cream, milk ...

MADISON, Wis. — This is a moist wonderful bread pudding. Serve it with a warm lemon sauce. This recipe is for those who love bread pudding. Preheat oven to 350 degrees. Butter a 7 x 11 inch or a ...

Bread pudding has been traced the 11th and 12th centuries in England, as people baked this treat to use up leftover bread. Even in those times they were thinking about not wasting food! That said ...

Preheat oven to 350 degrees. Grease and flour 2 – 8 x 4 inch loaf pans or 4 to 5 mini loaf pans. In a medium size toss blueberries in about 1/2 cup of the cake mix. In a large bowl, mix together ...