a delicious dessert
Raisin Bread Pudding
7 cups cubed cinnamon-raisin bread
1 large apple – peeled, cored, chopped
3 large eggs, beaten
2 cups milk
1 1/2 teaspoons vanilla
1 cup sugar
1 1/2 teaspoons cinnamon
1/8 teaspoon nutmeg
Preheat oven to 400 degrees.
Toss bread cubes and chopped apple well. Pour into buttered (or sprayed) glass casserole. Place casserole into a larger pan in order to add boiling water; this will need to bake in a water bath.
Whisk together sugar, cinnamon and nutmeg; set aside. In mixing vessel, beat eggs and then add milk and vanilla; mix well. Add sugar mixture and whisk well to dissolve sugar.
Pour milk/sugar mixture over bread cubes and cover casserole with foil. Carefully fill roasting pan with boiling watger to halfway up casserole.
Bake for 40 minutes; uncover and bake for 8-10 additional minutes until the pudding is lightly browned and knife inserted in center shows center set.
Daffodil Lemon Sauce
In saucepan, mix 1/2 cup sugar, 4 tablespoons cornstarch, dash salt, dash nutmeg.
Gradually add 1 cup water
Cook and stir over low heat until thick and bubbly. Stir a little hot mixture into 2 beaten egg yholks, stirring constantly so as to not cook the yolks. Then pour all back into remaining sauce and stir for 1 minute. Remove from flame and add 2 tablespoons butter and 2 tablespoons lemon juice. Stir well. Serve pudding and sauce warm.
Then: enjoy! Hubby took his dish to the living room to watch a football game . . . or maybe it was a baseball game . . . or coverage of Congress arguing/debating about the health bill . . . can’t recall.
Whatever it was, in between bites of the pudding (which he praised), he did a lot of hollering and fussing at the television set – or what he was watching on television. But he proclaimed the pudding VERY GOOD.