SOUR CREAM LEMON BREAD
My family always requests this light, tender bread with a hint of lemon. This loaf is so scrumptious that it complements almost any meal. I serve slices with a creamy lemon spread for an early-morning treat or late-night snack that's simply dreamy. -Barbara Strickler, Syracuse, Indiana
Provided by Taste of Home
Time 3h15m
Yield 1 loaf (1 pound) and about 1/2 cup spread.
Number Of Ingredients 16
Steps:
- In a measuring cup, combine sour cream and lemon juice. Add enough milk to measure 1/2 cup. In a bread machine pan, place the sour cream mixture, butter, egg, lemon peel, sugar, salt, baking soda, flour and yeast in order suggested by manufacturer. Select sweet bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). , In a small bowl, combine the spread ingredients; beat until smooth. Serve with the bread.
Nutrition Facts : Calories 110 calories, Fat 4g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 204mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein.
MEYER LEMON AND BLACKBERRY BREAD PUDDING WITH MEYER LEMON WHIPPED CREAM
Steps:
- Preheat the oven to 325 degrees F. Place the bread cubes on a large baking sheet in a single layer and toast until lightly golden brown on all sides, turning a few times, about 15 minutes. Remove and let cool slightly.
- Bring cream, 1 cup of sugar, and lemon zest, to a simmer over medium heat. Whisk together the eggs and yolks in a medium bowl. Slowly whisk the warm milk into the eggs and add the vanilla.
- Transfer the bread cubes to a 9 by 15-inch baking dish, pour the custard mixture over and press on the bread to submerge in the custard. Let the mixture sit at room temperature for 30 minutes to allow the bread to absorb more of the custard.
- Place the baking dish inside a larger roasting pan and fill the outer pan with warm water halfway up the sides of the baking dish. Bake until puffed around the outside but still slightly jiggly in the center, about 45 minutes. Remove from the water bath and let rest at least 15 minutes before serving. Toss the remaining 1/4 cup sugar with the blackberries. Serve bread pudding topped with macerated berries and Meyer Lemon Whipped Cream.
- Combine the heavy cream, sugar, juice, zest and vanilla extract in a large bowl and whip with a balloon whisk until soft peaks form.
SOUR CREAM LEMON BREAD (ABM)
This is a fabulous tasting lemon sour cream bread that is served with a yummy lemon cream cheese spread. Baking time is according to your bread machine.
Provided by Marie
Categories Yeast Breads
Time 10m
Yield 1 loaf
Number Of Ingredients 15
Steps:
- In a measuring cup, combine sour cream and lemon juice.
- Add enough of the milk to make 1/2 cup.
- Place all bread ingredients in bread machine according to your manufacturer's directions.
- Select sweet bread or basic setting.
- Do not use timer delay for this recipe.
- For spread, beat all ingredients together until smooth.
LEMON BREAD PUDDING WITH MAPLE-INFUSED WHIPPED CREAM
Provided by Bill Jones
Categories Milk/Cream Egg Dessert Bake Broil Lemon Summer Maple Syrup Gourmet Canada Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F with rack in middle.
- Put bread in a 3-quart flameproof shallow baking dish (not glass). Whisk in zest, lemon juice, and 4 cups cream (chill remaining cup cream) and pour over bread. Press down with a spatula to help bread soak up some of custard.
- Whisk together whole eggs, yolks, and sugar in a large bowl until pale and thick, about 1 minute.
- Lightly sprinkle with sugar and bake in a water bath until custard is barely set and edges of bread are golden, 40 to 45 minutes.
- Turn on broiler and broil bread pudding 4 to 5 inches from heat until golden-brown in spots, 2 to 3 minutes. Cool to warm, about 30 minutes (pudding will continue to set).
- Just before serving, beat remaining cup cream with syrup using an electric mixer or a whisk until it just holds soft peaks. Serve pudding, warm or chilled, with cream.
BLUEBERRY MAPLE BREAD PUDDING WITH LEMON WHIPPED CREAM
Make and share this Blueberry Maple Bread Pudding With Lemon Whipped Cream recipe from Food.com.
Provided by Alia55
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Lemon Whipped Cream: In a medium bowl, beat ½ cup heavy cream at medium speed.
- As cream begins to thicken, add grated lemon peel and powdered sugar.
- Drizzle in the lemon juice and whip until stiff. Refrigerate.
- Bread Pudding: In a medium bowl, whisk together remaining ¼ cup cream, half- &-half, maple syrup, vanilla and eggs.
- In a large bowl, pour cream mixture over bread cubes; mix well.
- Fold in blueberries.
- Pour into a 2-quart baking dish.
- Refrigerate 15 to 30 minutes.
- Preheat oven to 350°F
- Bake uncovered until set, about 30-40 minutes.
- Serve warm with lemon whipped cream on top.
Nutrition Facts : Calories 689.8, Fat 26.5, SaturatedFat 14.1, Cholesterol 144.4, Sodium 967.1, Carbohydrate 95.9, Fiber 5.1, Sugar 13.7, Protein 16.9
LEMON CREAM BREAD
Make and share this Lemon Cream Bread recipe from Food.com.
Provided by PENNY
Categories Quick Breads
Time 1h20m
Yield 1 loaf
Number Of Ingredients 13
Steps:
- Cream together butter, sugar and cream cheese until light and fluffy.
- Add eggs one at a time, beating well after each one.
- Add dry ingredients alternately with milk and water, blending well.
- Fold in nuts and lemon rind.
- Pour into greased and floured 9x5x3 inch loaf pan.
- Bake at 350 degrees about 1 hour or until golden brown.
- Stir sugar with lemon juice until dissolved.
- Drip over hot loaf and let stand in pan for 30 minutes.
- Turn out on rack.
MEYER LEMON & BLACKBERRY BREAD PUDDING WITH MEYER LEMON WHIPPED CREAM
My sister made this for us last Thanksgiving. What a wonderful dessert and change from the normally served on this day. The Meyer lemon is a citrus fruit native to China thought to be a cross between a true lemon and either a mandarin or common orange. Meyer lemons are a little hard to find some places. If you are unable to find add about 1/2 C sugar to the recipe of both the Pudding and Whipped Cream.
Provided by Julia Miller @JewlesfromJules
Categories Fruit Desserts
Number Of Ingredients 16
Steps:
- Preheat the oven to 325 degrees F. Place the bread cubes on a large baking sheet in a single layer and toast until lightly golden brown on all sides, turning a few times, about 15 minutes. Remove and let cool slightly.
- Bring cream, 1 cup of sugar, and lemon zest, to a simmer over medium heat. Whisk together the eggs and yolks in a medium bowl. Slowly whisk the warm milk into the eggs and add the vanilla.
- Transfer the bread cubes to a 9 by 15-inch baking dish, pour the custard mixture over and press on the bread to submerge in the custard. Let the mixture sit at room temperature for 30 minutes to allow the bread to absorb more of the custard. Add ½ of the blackberries during this stage if desired or save all for a topping later with the whipped cream.
- Place the baking dish inside a larger roasting pan and fill the outer pan with warm water halfway up the sides of the baking dish. Bake until puffed around the outside but still slightly jiggly in the center, about 45 minutes. Remove from the water bath and let rest at least 15 minutes before serving.
- To make whipped cream, combine the heavy cream, sugar, juice, zest and vanilla extract in a large bowl and whip with a balloon whisk until soft peaks form. Top pudding with dollops of cream and remainder of berries.
NOLA BREAD PUDDING W/LEMON SAUCE & CHANTILLY CREAM
My spouse and my married child and husband love bread pudding. I searched and tested numerous recipes. I was reading, yep reading, my Chef Paul Purdomme's Louisiana Kitchen cookbook one day and discovered this recipe. I knew when I saw the sauce and cream additions I had found THE BREAD PUDDING RECIPE that would make my family...
Provided by marti morgan
Categories Other Breads
Time 3h45m
Number Of Ingredients 22
Steps:
- 1. In a large bowl of an electric mixer, beat the eggs on high speed until extremely frothy and the bubbles are the size of pinheads, about 3 minutes or 6 minutes with metal whisk.add the sugar, cinnamon, butter and beat on high until well blended. Beat in the milk.
- 2. Stir in raisins and pecans. Place the cubed bread in a buttered , casserole dish (recipe calls for buttered loaf pan..my loaf pans were too small). I use a medium baking dish. Pour egg mixture over bread cubes and toss until all bread is soaked.
- 3. Let bread bread sit until you see only a narrow bead of liquid around dish's edge--about 45 minutes, patting the bread down into the place in a preheated 350 degree oven. IMMEDIATELY REDUCE HEAT TO 300! Bake 40 minutes. INCREASE OVEN TEMPERATURE TO 425 DEGREES AND BAKE UNTIL BREAD PUDDING IS PUFFY AND WELL BROWNED, about 15 to 20 minutes.
- 4. To serve -- put 11/2Tablespoons warm lemon sauce in each dessert dish, then spoon in 1/2 cup hot bread pudding and top with 1/4 cup CHANTILLY Cream.
- 5. DIRECTIONS FOR LEMON SAUCE Squeeze 2 tablespoons juice from lemon halves and put into a 1 quart saucepan.; add the lemon halves, water and sugar and bring to a boil. Stir in the dissolved cornstarch and vanilla. Cook 1 minute over high heat , stirring constantly.
- 6. Strain, squeezing the sauce from the lemon rinds. Makes about 3/4 cup. Serve warm.
- 7. DIRECTIONS FOR CHANTILLY CREAM Refrigerate a medium-size mixing bowl and beaters until very cold. Combine cream, vanilla, brandy, Grand Marnier in the bowl and beat with electric mixer on medium speed I minute.
- 8. Add the sugar and sour cream and beat on medium just until soft peaks form, about 3 minutes. ( Do not overheat.) Overbeating makes it grainy and it cannot be returned to its former consistency.
NEW ORLEANS BREAD PUDDING AND LEMON SAUCE AND CHANTILLY CREAM
How to make New Orleans Bread Pudding and Lemon Sauce and Chantilly Cream
Provided by @MakeItYours
Number Of Ingredients 15
Steps:
- In a large bowl of an electric mixer, beat the eggs on high speed until they are extremely frothy and the bubbles are the size of pinheads (about 3 minutes, or 6 minutes with a metal whisk). Add the sugar, vanilla, nutmeg, cinnamon, and butter and beat on high until well-blended. Beat in the milk, then stir in the raisins and pecans.
- Place the bread cubes in a greased loaf pan. Pour the egg mixture over the bread cubes and toss until the bread is soaked. Let sit until you see only a narrow bead of liquid around the pan's edges, about 45 minutes, patting the bread down into the liquid occasionally. Place in a 350° oven. Immediately lower the heat to 300° and bake 40 minutes. Increase oven temperature to 425° and bake until pudding is well-browned and puffy, about 25 minutes more.
- To make the sauce, squeeze the juice from the lemon halves into a 1-quart saucepan; add the lemon halves, water and sugar and bring to a boil. Stir in the dissolved cornstarch and vanilla. Cook one minute over high heat, stirring constantly. Strain, squeezing the sauce from the lemon rinds. Makes about ¾ cup.
- To serve, put 1 ½ Tbs. lemon sauce in each dessert dish, then spoon in ½ cup bread pudding and top with ¼ cup Chantilly Cream.
NEW ORLEANS BREAD PUDDING WITH LEMON SAUCE AND CHANTILLY CREAM
Steps:
- In a large bowl of an electric mixer, beat the eggs on high speed until extremely frothy and bubbles are the size of pinheads, about 3 minutes (or with a metal whisk for about six minutes.) Add the sugar, vanilla, nutmeg, cinnamon and butter and beat on high until well blended. Beat in the milk, then stir in the raisins and pecans.
- Place the bread cubes in a greased loaf pan. Pour the egg mixture over them and toss until the bread is soaked. Let it sit until you see only a narrow bead of liquid around the pan's edges, about 45 minutes, patting the bread down into the liquid occasionally. Place in a preheated 350 degree oven. Immediately lower the heat to 300 degrees and bake 40 minutes. Increase oven temperature to 425 degrees and bake until pudding is well browned and puffy, about 15 to 20 minutes more.
- For lemon sauce, squeeze 2 tablespoons juice from the lemon halves and place juice in a 1-quart saucepan; add the lemon halves, water and sugar and 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 rinds. Makes about 3/4 cup. Serve warm.
- To make chantilly cream, refrigerate a medium-size bowl and beaters until very cold. Combine cream, vanilla, brandy and Grand Marnier in the bowl and beat with electric mixer on medium speed 1 minute. Add the sugar and sour cream and beat on medium just until soft peaks form, about 3 minutes. Do not overbeat. Makes about 2 cups.
- To serve, put 1 1/2 tablespoons warm lemon sauce in each dessert dish, then spoon in a half cup bread pudding and top with a quarter cup chantilly cream.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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