Bread Pudding For 40

Name: Bread Pudding For 40
Ingredients: 16 large eggs, lightly beaten; 12 cups whole milk; 1 cup butter, melted; 3 cups sugar; 4 teaspoons salt; 4 teaspoons vanilla extract; 2 teaspoons ground cinnamon; 4 loaves (1 pound each) day-old white bread, cubed; 4 cups raisins; 3 cups sugar; 6 tablespoons cornstarch; Dash salt; 2 cups cold water; 1-1/2 cups lemon juice; 6 tablespoons butter, cubed; 3 tablespoons grated lemon zest

16 ingredients

3 steps

Ingredients

16 large eggs, lightly beaten
12 cups whole milk
1 cup butter, melted
3 cups sugar
4 teaspoons salt
4 teaspoons vanilla extract
2 teaspoons ground cinnamon
4 loaves (1 pound each) day-old white bread, cubed
4 cups raisins
3 cups sugar
6 tablespoons cornstarch
Dash salt
2 cups cold water
1-1/2 cups lemon juice
6 tablespoons butter, cubed
3 tablespoons grated lemon zest

Directions

1

In several large bowls, combine the eggs, milk and butter. Whisk in the sugar, salt, vanilla and cinnamon until combined. Gently stir in bread cubes and raisins.
2

Transfer to four well-greased 13x9-in. baking dishes. Bake, uncovered, at 350° for 50-55 minutes or until a knife inserted in the center comes out clean.
3

Meanwhile, in a large saucepan, combine the sugar, cornstarch and salt. Gradually stir in water and lemon juice until smooth. Bring to a boil; cook and stir for 10 minutes or until thickened. Remove from the heat. Stir in butter and lemon zest until blended. Serve warm with bread pudding.