Bread Pudding with Lemon Rhubarb Sauce Recipe

Description

Bread pudding at its best!

Ingredients

• Bread Pudding Mixture:
• 1/2 c. Kitchen Kettle Rhubarb Jam
• 2 Tbsp. fresh lemon juice
• 1 c. raisins
• 1 loaf French bread, broken up and allowed to harden
• 4 c. milk
• 3 eggs
• 2 c. granulated sugar
• 2 Tbsp. vanilla
• 3 Tbsp. melted butter
• Lemon Rhubarb Sauce:
• 1/2 c. butter
• 1 tsp. lemon zest
• 1 Tbsp. fresh lemon juice
• 1 1/2 c. confectioners sugar
• 1/2 c. Kitchen Kettle Rhubarb Jam

Instructions

Mix together Rhubarb Jam, lemon juice and raisins. Microwave on high for 1 minute. Set aside. In a large bowl, combine milk, eggs, sugar and vanilla. Soak bread in milk mixture, mixing well until completely combined. Pour melted butter in the bottom of a 9x13x2" pan. Bake at 375 degrees for about 40 minutes or until firm and golden brown. Allow to cool slightly. When cooled, take a large fork and poke holes into the bead pudding. Pour the Lemon Rhubarb Sauce over the bread pudding and serve immediately.

Lemon Rhubarb Sauce:
Place butter, lemon zest, and lemon juice in a mixer bowl and beat on medium speed until creamy. Add confectioners' sugar and rhubarb jam and beat until light and fluffy.

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