https://2666.iga-web.com/Recipes/Detail/4353/
Yield: 10 servings
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Scald milk and cream with 2 tbsp lemon zest. Meanwhile, beat together 6 eggs, sugar, 1/4 cup lemon juice, vanilla and salt. Temper hot cream into egg mix. Toss with diced bread and raspberries. Soak until liquid has been absorbed, about 1 hour. Preheat oven to 300 degrees F Scoop mixture into a large 3- quart baking dish. Place dish into a pan filled with hot water to form a water bath. Bake, covered, 45 minutes. Remove cover and raise heat to 350 degrees F for 15 minutes to crisp the top. Cool slightly and cut bread pudding into squares. Serve hot with warm Lemon Sauce. Lemon Sauce: Beat together 3 eggs and 1/2 cup sugar. Add 1/2 cup lemon juice and 1 tbsp lemon zest, then add melted butter. Cook all together over a double boiler until thickened. If sauce gets too thick, whisk in a little water to thin to pouring consistency.
Note:Nutrition information includes 2 tablespoons lemon sauce with each serving.
Please note that some ingredients and brands may not be available in every store.
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