Recipes & Tips

Bread Pudding

1 quart Maola milk
1 (1 lb.) loaf French bread
3 eggs, slightly beaten
2 cups sugar
2 tbsp vanilla
1 cup raisins
3 tbsp margarine
Lemon sauce topping:
1 cup brown sugar
3 tbsp butter
1 tbsp flour
1 cup water
1 lemon

Break bread into small chunks and place in a large, shallow bowl. Add Maola milk and let soak about 10 minutes. Crush with hands until well mixed. Add eggs, sugar, vanilla, and raisins. Melt margarine in a 13x9x2-inch baking pan. Spoon pudding mixture into pan. Bake at 325° for 40 to 45 minutes or until very firm. Let cool; cut into squares. Place each square in an oven-proof dessert dish.

To make Lemon Sauce topping, boil all ingredients together until thick like syrup. Add the juice and grated rind of one lemon.

When ready to serve, pour lemon sauce over squares and broil until bubbly. Makes 15 servings.