New Orleans Bread Pudding with Lemon Sauce

This is still the bread pudding recipe I go to after trying many others over the years. The recipe is from an old Southern Living cookbook, published in 1973. I still find that most foods prepared without a lot of fuss are still the best.

New Orleans Bread Pudding with Lemon Sauce
8 servings
print recipe

4 slices bread (see Cook's Note)
Butter
4 eggs
1/2 cup sugar
2 cups milk, scalded
1/2 cup white raisins
2 tablespoons butter
1 teaspoon vanilla extract

Butter bread and cut into cubes. Cream eggs with sugar and add scalded milk gradually. Add bread cubes, raisins, butter, and vanilla extract. Blend well. Pour into a buttered 1 1/2 quart baking dish. Bake in a pan of boiling water at 300 degrees F. for 1 hour, or until tester comes out clean. Cool and serve with Lemon Sauce.

Lemon Sauce
4 egg yolks 1/2 cup sugar
4 tablespoons flour
1 1/2 cups milk, scalded
4 tablespoons fresh lemon juice

Beat egg yolks slightly; add sugar and flour. Gradually pour into scalded milk. Cook over low heat until thick. Remove and add lemon juice.

COOK'S NOTE: I also love to use Croissants instead of the bread.