|The Book of Bread|
|by Christine Ingram|
A fascinating introduction to the background and history of bread and bakers. More than 800 color photos and many enticing recipes.
1 - 10 of 69 for bread pudding lemon sauce
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Melt butter in pan, add bread, stir to ... May serve with Lemon Sauce. In saucepan, ... constantly, 5 minutes or until thickened. Add rest of ingredients.
PUDDING: Beat eggs, ... Pour over broken bread. Dot with ... 45 minutes. AMARETTO SAUCE: In top ... Pour over pudding. LEMON SAUCE: Combine sugar, ... juice. Pour over pudding.
Beat eggs on ... and pecans. Place bread cubes in bottom ... minutes or until pudding is brown and ... 1 1/2 tablespoons lemon sauce over each serving. ... and 1 teaspoon vanilla.
Scald milk. Put bread cubes in a ... clean. Top with lemon raisin sauce. Mix: Add: ... coloring may be added for a more lemon color.) Serve over Bread Pudding.
Beat yolks slightly; add sugar and flour. Gradually pour into scalded milk. Cook over low heat until thick. Remove and add lemon juice.
Combine sugar, cornstarch, ... Slowly add the boiling water. Cook until it thickens. Take off stove. Add lemon juice, butter and rind. Serve warm or cold.
Mix bread crumbs with milk ... or cold with lemon sauce. Lemon Sauce: ... several minutes, then add slowly the boiling water. Bring just to boil (do not boil).
For pudding: Break French bread in pieces and ... serve with hot sauce. For sauce: ... sauce). Add 4 tablespoons fresh lemon juice and blend until smooth.
Combine sugar, cornstarch, ... stirring until thickened. Remove from heat. Stir in butter, lemon peel and lemon juice. Cool slightly, serve over bread pudding.
Butter bread and cut into ... Bake in a pan of boiling water at 300 degrees for 1 hour, or until tester comes out clean. Cool and serve with Lemon Sauce.
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