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Recipe of Lemon pudding
Carlos

Carlos García
Recipe of Lemon pudding
Carlos

Carlos García
Recipe of Lemon pudding
Carlos

Carlos García
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Lemon pudding

95 minutes
Easy
10 servings
2
Do not throw away that week's hard bread, save it and turn it into a spectacular dessert. Delicious hard bread pudding with lemon flavor, which has the perfect consistency. It is the perfect option to pamper your family.

Ingredients

  • 7 pieces of bread hard, cut into cubes
  • 2 cups of milk
  • 1/2 Cup of sugar
  • 5 pieces of egg
  • 1 teaspoonful of vanilla
  • 90 grams of Butter melted
  • 1/4 of Cup of lemon juice
  • 2 pieces of lemon just the zest
  • 1 Cup of sugar glass for the glaze
  • 4 spoonfuls of lemon juice for the glaze
  • to taste of lemon zest for the glaze

    Preparation

    Preheat the oven to 180 ° C.
    For the pudding, place the bread in a bowl and soak it with the milk for 10 minutes or until the bread is completely soaked.
    Add the sugar, the egg, the vanilla essence, the butter, the lemon juice and the lemon zest, mix until integrating.
    Pour over a previously floured and greased mold, bake for 35 minutes, let cool and reserve.
    For the glaze, mix the sugar with the lemon juice.
    Pour the glaze over the pudding, let it dry for 5 minutes, garnish with lemon zest.
    Serve accompanied by a cup of coffee.

    PRESENTATION

    A slice, accompanied by a cup of coffee.

    TIPS

    You can add chopped nuts.

    Did you cook this recipe?

    Print recipe for:
    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    201
    kcal
    10%
    Carbohydrates
    37.5
    g
    13%
    Proteins
    0.1
    g
    0.2%
    Lipids
    7.3
    g
    11%
    Fiber
    0.0
    g
    0.0%
    Sugar
    35.5
    g
    39%
    Cholesterol
    19.3
    mg
    6.4%
    Rate this Tip.
    Ratings (2)
    Jesus Soto
    2017-11-30T07:21:45.00-06
    Excelente
    Nena Gonzalez
    2017-11-28T14:23:15.00-06
    Rico ,ilusión Gracias Bendiciones Excelente
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