Lemon Bread Pudding

4 cups bread, cubed (1/2 a loaf approximately)20150821_234102
6 tablespoons melted butter
3/4 cup fresh lemon juice; the juice from about 3 lemons
1/2 teaspoon salt
1 2/3 cups sugar
1 tablespoon cornmeal
1 1/2 tablespoons cornstarch
5 large eggs

Place the cut up bread pieces in a well greased loaf pan.

In a large bowl, whisk together the remaining ingredients until smooth.

Pour filling mixture over the bread pieces. Use a spatula or spoon to make sure all the pieces are coated with the filling.  Press down on the bread pieces slightly, to make sure they are distributed evenly in the pan.

Optional: sprinkle with sugar before baking. I used caster sugar.

Bake at 375 degrees for 45 minutes.

Serve warm or at room temperature (slices best at room temperature– you’ll just want to spoon it out if it’s warm!).

I have slightly adapted from original recipe.



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