Meyer lemon pudding


Director of Tante Marie's Cooking school Mary Risley showed us how to make bread pudding(KTSF)

Tante Marie’s Cooking School

Grammy Snyder’s Lemon Pudding

1 1/2 cups sugar
1/4 cup butter (4 Tbs. or 1/2 stick), diced
3 eggs, well-beaten
1/2 cup hot water
1 cup crumbled bread
greated zest and juice of 2 lemons

Regular lemon the left and Meyer lemon on the right (KTSF)

Mix all the ingredients together, place in a 1 quart baking dish, and bake in a preheated 350 degree oven for approx. 30 minutes.
Serve warm with lightly whipped cream or fresh strawberries.


Share This

Leave a Reply

Connect with Facebook