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Bread Pudding with Lemon Sauce I

"This recipe consists of instructions for making lemon sauce, a super complement to a spicy bread pudding."

Ingredients :

5 cups day-vintage bread cubes
4 cups scalded milk
half cup butter, melted and cooled
1 cup white sugar
1/2 teaspoon salt
4 eggs, beaten
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 cup raisins (non-compulsory)
half cup white sugar
half tablespoon cornstarch
1 cup hot water
2 tablespoons butter
3 tablespoons lemon juice
1 tablespoon lemon zest

Instructions :

Prep :	Cook : 15M	Ready in :

Preheat oven to 350 levels F (a hundred seventy five tiers C). Spray an 8x11 inch casserole with nonstick spray.
In a big bowl, integrate bread cubes, 1 cup sugar, salt, cinnamon, and nutmeg. Mix in raisins, if favored.
In every other bowl, combo milk, melted butter, and eggs. Add moist substances to dry, and mix together with out turning bread mixture into mush. Pour combination into prepared casserole dish.
Place casserole dish into a bigger baking pan. Pour hot water into baking pan about 1/three up the aspect of the casserole dish, creating a water bath. Bake for 45 minutes.
In a small saucepan, integrate half of cup sugar, cornstarch, 1 cup hot water, 2 tablespoons butter, lemon juice, and lemon zest. Cook on medium warmness till bubbling and thickened. Stir constantly to keep away from sizzling. Serve with bread pudding.

Notes :

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