GRANDMOTHER'S BREAD PUDDING WITH LEMON SAUCE
Comforting is the best way to describe this lovely, flavorful bread pudding. And the drizzle of tangy lemon sauce offers a little zing!
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 15 servings.
Number Of Ingredients 19
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.
Nutrition Facts : Calories 344 calories, Fat 11g fat (6g saturated fat), Cholesterol 140mg cholesterol, Sodium 244mg sodium, Carbohydrate 55g carbohydrate (42g sugars, Fiber 1g fiber), Protein 7g protein.
BREAD PUDDING WITH LEMON SAUCE I
This recipe includes directions for making lemon sauce, a perfect complement to a spicy bread pudding.
Provided by Linda
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Yield 15
Number Of Ingredients 15
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.
Nutrition Facts : Calories 264 calories, Carbohydrate 38.5 g, Cholesterol 75.1 mg, Fat 10.8 g, Fiber 0.9 g, Protein 5.2 g, SaturatedFat 6.2 g, Sodium 258.6 mg, Sugar 30.3 g
LEMON BREAD PUDDING
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h45m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Cut the bread into 1-inch cubes. Spread out on a baking sheet to dry out for at least 1 hour or overnight.
- Grease a 9-inch-by-13-inch baking dish with butter.
- Whisk together the half-and-half, eggs and lemon zest and juice. Add the sugar and stir until it dissolves. Put the bread cubes in the prepared baking dish. Pour the liquid over the bread. Let the bread soak up the liquid while you preheat the oven to 325 degrees F.
- Bake until the crust is golden brown, 50 to 55 minutes. Let rest for at least 15 minutes.
- Serve warm with Bourbon Whipped Cream.
- Combine the heavy cream, sugar and bourbon in a large mixing bowl with an electric mixer and begin mixing immediately on high speed until stiff, about 4 minutes.
LEMON BREAD PUDDING
Sweet raisins and a smooth hot lemon sauce make this bread pudding extra special. Even today, I get requests for the recipe from people who tasted this traditional dessert years ago. -Mildred Sherrer, Fort Worth, Texas
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Toss bread and raisins in an ungreased 1-1/2-qt. baking dish. In a small saucepan, combine milk, sugar, butter and salt; cook and stir until butter melts. Remove from the heat. Whisk eggs and vanilla in a small bowl. Stir a small amount of the hot milk mixture into the egg mixture; return all to the pan, stirring constantly. Pour over bread and raisins. , Place dish in a larger baking pan. Fill larger pan with hot water to a depth of 1-in. Bake, uncovered, at 350° for 50-60 minutes or until a knife inserted in the center comes out clean. , For sauce, combine the sugar and cornstarch in a saucepan. Stir in water until smooth. Bring to a boil over medium heat; cook and stir for 1-2 minutes, or until thickened. Remove from the heat. Stir in lemon juice, zest and butter until butter melts. Serve over warm or cold pudding. Refrigerate any leftovers.
Nutrition Facts :
PEGGI'S BREAD PUDDING WITH LEMON SAUCE
Another recipe I made in a few restaurants I worked at. Loved by all. I used to use the left over hot rolls at the end of day. I would chunk them up & throw them in a big flat pan & let them dry out a few days, before using.
Provided by Peggi Anne Tebben
Categories Other Sauces
Time 35m
Number Of Ingredients 15
Steps:
- 1. For Bread Pudding: Spray Rameikins or deep casserole dish.
- 2. Mix all pudding ingredients in large bowl except bread. Then add bread. May have to use more or less milk. You want enough to just cover bread after it has set for a few minutes & soaked some up.
- 3. Spoon into prepared dishes. May need to add more milk.
- 4. Bake @ 350° for about 20-30 minutes or until set & slightly browned on top. Remove from oven & let set about 10 minutes or so before serving.
- 5. NOTE: For the best flavor, serve the pudding slightly warm & refrigerate the lemon sauce & pour it over the warm pudding while the sauce is cold.
- 6. For LEMON SAUCE:
- 7. *Heat butter & sugar in double boiler until sugar dissolves. Pour in food processor. With lid on, drizzle beaten egg slowly into hot mixture so egg doesn't cook or scramble. Add lemon juice. May adjust lemon juice to taste.
- 8. *I have made this hundreds of times & could never get the sugar to dissolve completely. I tried this again today, at a slower pace than doing it at a restaurant and I still couldn't get it to dissolve completely on top of the stove. I did cook it a little longer though and it seemed to dissolve more of the sugar. I then put it in the food processor & processed it for a longer time. it came out perfect.
LEMON BREAD PUDDING WITH LEMON SAUCE
This bread pudding is from Taste of Home magazine and has become the recipe I use whenever making bread pudding. I have used all kinds of day old bread in it, even cinnamon bread...yummmmm. The lemon sauce is a great addition to the bread pudding but it is also quite good without.
Provided by Petdrwife
Categories Dessert
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Toss bread and raisins in an ungreased 1 1/2 quart baking dish.
- In a saucepan, combine milk, sugar, butter and salt; cook and stir until butter melts. Remove from heat.
- Whisk eggs and vanilla in a small bowl; gradually stir in a small amount of the hot mixture.
- Return all to the pan and mix well.
- Pour over bread and raisins.
- Set the dish in a larger baking pan; add 1 inch of hot water and bake uncovered for 50-60 minutes or until a knife inserted near the center comes out clean.
- For sauce, combine the sugar and cornstarch in saucepan.
- Stir in water until smooth; bring to a boil over medium heat.
- Boil for 1-2 minutes, stirring constantly.
- Remove from the heat; stir in lemon juice, zest and butter until butter melts.
- Serve over warm or cold pudding.
- Refrigerate leftovers.
Nutrition Facts : Calories 390.6, Fat 10.9, SaturatedFat 6.1, Cholesterol 97.2, Sodium 289.3, Carbohydrate 69.5, Fiber 1.1, Sugar 53.3, Protein 6.4
SUSIE'S BREAD PUDDING WITH LEMON SAUCE
This special bread pudding is a dish I learned to make while working in the small German town of Fredericksburg, Tx. It is so simple to make and definitely falls into the category of comfort food! I used to make this for my sister when she needed comforting --she loved it so much. She was just diagnosed with cancer so I named...
Provided by Karen Thiemermann
Categories Fruit Sauces
Time 2h
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350 degrees. Spray or butter a 13"by 9" pan.
- 2. Beat 6 eggs with 2 and 3/4 c. sugar, milk,vanilla, and salt.
- 3. Place bread cubes in prepared pan and pour liquid mixture over. Let soak for 20-30 minutes.
- 4. Place pan into larger pan and fill with hot water for water bath; this will keep pudding from drying out.
- 5. Bake for 1 hour, or till knife inserted in center comes out clean.
- 6. While pudding is in oven, prepare lemon sauce. In small saucepan over med. high heat, melt butter.
- 7. Beat the 2 remaining eggs.
- 8. Add remaining sugar, beaten eggs, water, lemon juice and zest to butter and stir till bubbling. Remove from heat.
- 9. After carefully removing pudding from oven, pour lemon sauce over and let stand till sauce is set. Best served warm.
BREAD PUDDING WITH LEMON SAUCE
Provided by Pam Belluck
Categories dessert, side dish
Time 1h20m
Yield 10 to 12 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. To make the pudding, combine eggs and sugar in a large mixing bowl. Mix well. Add condensed milk, whole milk, vanilla, nutmeg and cinnamon. Stir to blend well.
- Butter a shallow 2-quart baking dish. Put bread cubes in the dish, and sprinkle with raisins and butter pats. Pour in egg mixture, making sure all bread cubes are covered. Cover the dish with foil.
- Put baking dish on middle rack of oven, and place a pan of water on the lower shelf directly beneath it. Bake until the mixture is browned and set, 1 hour 15 minutes.
- Meanwhile, to make the sauce, combine the sugar, cornstarch and 1 cup of water in the top half of a double boiler. Place over boiling water, and stir until thickened. Stir in lemon zest and juice, and remove from heat. Drizzle over warm pudding, and serve.
Nutrition Facts : @context http, Calories 674, UnsaturatedFat 9 grams, Carbohydrate 96 grams, Fat 28 grams, Fiber 1 gram, Protein 12 grams, SaturatedFat 17 grams, Sodium 230 milligrams, Sugar 87 grams, TransFat 1 gram
HEAVENLY LEMON BREAD PUDDING
This bread pudding is similar to a souffle. It will, in fact, "fall" somewhat as it cools, but you won't be disappointed with its creamy tartness. This recipe is from Texas Cooking.
Provided by Miss Annie
Categories Dessert
Time 1h30m
Yield 6-7 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F.
- Butter the bottom only of a 2-quart casserole or soufflé dish.
- Combine bread cubes and lemon zest in large bowl.
- Set aside.
- Combine whipping cream, milk, sugar, butter and salt in a heavy saucepan.
- Over medium heat, cook until butter melts, stirring occasionally.
- Pour over bread mixture, and toss.
- Allow to cool.
- Lightly beat the egg yolks, then beat in the lemon juice, and stir into the bread mixture.
- Set aside.
- Beat egg whites in large bowl of electric mixer until stiff peaks form.
- Do not overbeat.
- Gently fold egg whites into bread mixture.
- Pour bread mixture into prepared dish, and bake for 1 hour, or until a knife inserted 1 inch from center comes out clean.
- The top of the pudding should be golden brown.
- Cool on a wire rack for 10 minutes.
- Dust with confectioner's sugar, if desired.
- Serve warm, at room temperature or chilled.
- NOTE:*If your bread is less than a day old, you can"age" it by placing slices in a 300°F oven for 15 or 20 minutes, or until some of the moisture is baked out.
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