Rhubarb Raisin Bread Pudding with Lemon Sauce

By á-162246

Ingredients

• 3 eggs, 3/4 c sugar, 3 T butter, melted, 3/4 T to 1 T finely grated lemon rind, 1 1/2 T flour, 1/2 c raisins, 2 c frozen rhubarb, 2 slices raisin bread, cut into cubes.

Preparation

Step 1

Lemon Sauce: ½ c sugar, 1 T cornstarch, dash salt, dash nutmeg, 1 C minus 2 T boiling water, 2 T butter, 1 ½ T fresh lemon juice, 3$ T freshly grated lemon rind. Mix in sugar, cornstarch, salt and nutmeg in a small saucepan. Gradually add boiling water, stirring constantly and cook over low heat until mixture is thick and clear. Remove from heat. Stir in butter, lemon juice and lemon rind. Return to heat and stir until butter is melted. Cool slightly.
To make pudding, preheat oven to 350. Lightly grease bottom and sides of an 8 x 8 inch pan. In a large bowl, combine eggs, sugar, butter, and lemon rind until well blended. Combine flour and raisins, then stir into batter. Chop rhubarb into small pieces while partially frozen to make 1 cups. Fold into batter. Carefully fold in bread cubes. Pour into prepared pan. Bake 40 minutes. Spoon 2 T of warm Lemon Sauce over each serving. Makes 9 servings.