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Loafy's Recipe Center
Ingredients:
Directions:
Place bread slices on a cookie sheet and air dry for 2 hours.
Preheat oven to 350 degrees. Butter a 9” x 9” baking dish. Cut bread slices into 1/2” cubes and place in a large bowl. Zest and juice lemons. Add zest to bread cubes. In a small bowl, whisk together cornstarch and lemon juice, then whisk in butter, salt, sugar, and eggs. Pour over bread cubes. Stir to combine and let rest for 15 minutes.
Pour bread mixture into prepared baking dish. Bake for 40 – 45 minutes until a knife inserted in the center comes out clean. Let pudding cool for 10 – 15 minutes before serving.
- 6 slices Artisan Hearth Rustic White Bread
- 2 large lemons
- 6 tablespoons butter, melted
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
- 2/3 cup granulated sugar
- 5 large eggs, lightly beaten
- 3/4 cup lemon pie filling
Directions:
Place bread slices on a cookie sheet and air dry for 2 hours.
Preheat oven to 350 degrees. Butter a 9” x 9” baking dish. Cut bread slices into 1/2” cubes and place in a large bowl. Zest and juice lemons. Add zest to bread cubes. In a small bowl, whisk together cornstarch and lemon juice, then whisk in butter, salt, sugar, and eggs. Pour over bread cubes. Stir to combine and let rest for 15 minutes.
Pour bread mixture into prepared baking dish. Bake for 40 – 45 minutes until a knife inserted in the center comes out clean. Let pudding cool for 10 – 15 minutes before serving.
