Best Grandmothers Bread Pudding With Lemon Sauce Recipes

BREAD PUDDING WITH LEMON SAUCE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray an 8x11 inch casserole with nonstick spray.
• In a large bowl, combine bread cubes, 1 cup sugar, salt, cinnamon, and nutmeg. Mix in raisins, if desired.
• In another bowl, blend milk, melted butter, and eggs. Add wet ingredients to dry, and mix together without turning bread mixture into mush. Pour mixture into prepared casserole dish.
• Place casserole dish into a larger baking pan. Pour hot water into baking pan about 1/3 up the side of the casserole dish, creating a water bath. Bake for 45 minutes.
• In a small saucepan, combine 1/2 cup sugar, cornstarch, 1 cup hot water, 2 tablespoons butter, lemon juice, and lemon zest. Cook on medium heat until bubbling and thickened. Stir constantly to avoid scorching. Serve with bread pudding.

GRANDMA'S OLD FASHIONED BREAD PUDDING WITH VANILLA SAUCE RECIPE - (3.9/5)

Steps:

• PUDDING: Heat oven to 350°F. Combine bread and raisins in large bowl. Combine milk and 1/4 cup butter in 1-quart saucepan. Cook over medium heat until butter is melted, about 4 to 7 minutes. Pour milk mixture over bread; let stand 10 minutes. Stir in all remaining pudding ingredients. Pour into greased 1 1/2-quart casserole. Bake for 40 to 50 minutes or until set in center. SAUCE: Combine all sauce ingredients except vanilla in 1-quart saucepan. Cook over medium heat, stirring occasionally until mixture thickens and comes to a full boil, about 5 to 8 minutes. Stir in vanilla. To serve, spoon warm pudding into individual dessert dishes; serve with sauce. Store any leftovers in the refrigerator.

NEW ORLEANS BREAD PUDDING WITH LEMON SAUCE

Steps:

• In the large bowl of an electric mixer, beat the eggs on high until extremely frothy, about 3 minutes (or for about 6 minutes with a metal whisk).
• Add the sugar, cinnamon, nutmeg, vanilla extract and butter and beat on high speed until well blended.
• Beat in the milk. Stir in the raisins and pecans.
• Put the bread cubes in a greased 9 x 5 x 3 inch loaf pan.
• Pour the egg mixture over the cubes and toss until the bread is soaked.
• Let sit about 45 minutes, patting the bread down into the liquid occasionally.
• Put in a 350* oven. Immediately lower the heat to 300* and bake 40 minutes. Increase oven temperature to 425* and bake 15-20 minutes more, or until pudding is well browned and puffy.
• To serve, put 1 1/2 Tbs lemon sauce in each dessert dish, then spoon in 1/2 cup bread pudding. Top with 1/4 cup whipped cream.
• Lemon Sauce (makes about 3/4 cup).
• Squeeze the juice from the lemon halves into a 1 qt saucepan; add the lemon rinds, water and sugar; bring to a boil.
• Stir in the dissolved cornstarch and vanilla.
• Cook 1 minute over high heat, stirring constantly.
• Strain, squeezing the sauce from the lemon rind.

LUBY'S BREAD PUDDING WITH LEMON SAUCE

Steps:

• Heat oven to 350°F.
• For cinnamon sugar, in small bowl, mix together sugar and cinnamon.
• For pudding, in large bowl, whisk together milk, eggs, sugar, and vanilla until well blended.
• Place bread in 2 quart baking dish. Sprinkle with raisins.
• Pour milk mixture over bread and raisins. Sprinkle with cinnamon sugar.
• Cover with foil.
• Bake 45 minutes.
• Remove foil and continue baking 10 minutes.
• For sauce, in small saucepan, combine sugar and lemon juice.
• Mix well. Bring to a boil over medium heat.
• In small bowl, mix cornstarch, water, and food color until cornstarch is completely dissolved.
• Add to saucepan, stirring constantly until mixture thickens.
• Serve over pudding.

LOUISIANA BREAD PUDDING WITH LEMON SAUCE

Steps:

• BREAD PUDDING: preheat oven to 350ºF. In a bowl large enough to hold bread and liquid, beat eggs with a fork until lemon yellow in color. Whisk in milk, vanilla and almond extract.
• Soak bread in egg and milk mixture until the bread has absorbed most of the liquid, about 5 to 10 minutes.
• Mix sugar, salt, spices (and chopped dates) in a separate bowl. When bread has soaked up the liquid, add dry ingredients and mix well.
• Butter a baking dish large enough to hold the bread mixture 2 -1/2 qt pan or 8x8" will work. Pour bread mixture into pan and dot top with pieces of butter.
• Bake for 30 minutes or until a cake tester or toothpick inserted into center comes out clean. Remove from oven and allow to cool or serve immediately.
• LEMON SAUCE: blend sugar, cornstarch and water in a sauce pan.
• Bring to a boil over med-high heat. Cook 2 - 3 min until mixture is thickened.
• Remove from heat and add lemon zest, lemon juice and butter.
• Cut in squares and serve warm lemon sauce over bread pudding.

GRANDMA'S BREAD PUDDING

Steps:

• 1. Chop the raisin bread and put in a large bowl. If the bread is not stale, then chop it and put it in an even layer on a baking sheet. Preheat the oven to 250. Bake the bread for 10-15 minutes. Let cool before using.
• 2. In a large bowl, whisk together everything EXCEPT bread and raisins.
• 3. Now add bread and raisins and toss until thoroughly blended.
• 4. Pour in a greased lasagna pan (a little bigger than a 9x13).
• 5. Bake in preheated 350 degrees oven UNCOVERED for 45 minutes.
• 6. Let stand 5 minutes before cutting.
• 7. To prepare the caramel sauce, in saucepan combine sugar, water, and lemon juice.
• 8. Bring to a boil.
• 9. Turn down to medium heat and cook until mixture turns an amber color.
• 10. Add butter and stir until melted.
• 11. Slowly add cream. Stir.
• 12. Drizzle sauce on as it's dished out, not on the whole pudding. If you want you can add a scoop of vanilla ice cream on the bread pudding and then drizzle it all in caramel sauce. You can also add 1 cup of finely chopped walnuts or pecans.

GRANDMOTHER'S BREAD PUDDING WITH LEMON SAUCE

Steps:

• In a large bowl, combine the first eight ingredients. Stir in bread cubes and raisins. Transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 45-55 minutes or until a knife inserted in the center comes out clean., For sauce, combine the sugar, cornstarch, salt and water in a large saucepan until smooth. Bring to a boil over medium heat, stirring constantly. Remove from the heat. , Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. , Remove from the heat; gently stir in lemon juice and butter. Serve with bread pudding. Refrigerate leftovers.