Lemon Spice Bread Pudding With Sauteed Peaches Recipes

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LEMON-SPICE BREAD PUDDING WITH SAUTEED PEACHES



Lemon-Spice Bread Pudding with Sauteed Peaches image

Provided by Tasha Garcia

Categories     Citrus     Dairy     Egg     Dessert     Bake     Quick & Easy     Lemon     Spice     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 Servings

Number Of Ingredients 13

6 cups 1-inch bread cubes from day-old rustic bread with crusts (about 11 ounces)
5 tablespoons butter, melted
1 vanilla bean, split lengthwise
2 cups whole milk
1 cup whipping cream
4 cardamom pods, crushed
2 whole star anise*
1 1/2 teaspoons grated lemon peel
3 large eggs
1 1/4 cups sugar
1 teaspoon salt
Sautéed Peaches
*Brown, star-shaped seedpods; available in the spice section of some supermarkets and at Asian markets and specialty foods stores.

Steps:

  • Preheat oven to 350°F. Toss bread and melted butter on large rimmed baking sheet to coat. Place bread in oven and toast until golden, tossing occasionally, about 15 minutes. Cool.
  • Meanwhile, scrape seeds from vanilla bean into heavy medium saucepan; add bean. Add milk, cream, cardamom, star anise, and lemon peel to pan and bring to simmer. Remove from heat, cover, and let steep 30 minutes. Strain.
  • Whisk eggs, sugar, and salt in large bowl. Gradually whisk milk mixture into egg mixture. Add bread and toss gently to combine. Cover and let stand at room temperature, stirring occasionally, at least 1 hour and up to 2 hours.
  • Position rack in middle of oven and preheat to 350F. Butter 11x7x2-inch glass baking dish. Transfer bread mixture to prepared dish. Bake until just set, about 55 minutes. Cool pudding at least 10 minutes. Serve warm or at room temperature with sautéed peaches.

LEMON BREAD PUDDING



Lemon Bread Pudding image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 2h45m

Yield 6 to 8 servings

Number Of Ingredients 10

1 loaf eggy bread such as challah or brioche
Softened butter, for greasing the baking dish
2 cups half-and-half
4 large eggs
Zest and juice of 2 lemons
1 cup sugar
Bourbon Whipped Cream, recipe follows, for serving
1 cup heavy cream, very cold
2 tablespoons sugar
2 tablespoons bourbon

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.

SAUTEED PEACHES



Sauteed Peaches image

Provided by Tasha Garcia

Categories     Sauce     Citrus     Fruit     Dessert     Sauté     Quick & Easy     Peach     Summer     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 4

4 peaches, halved, pitted, cut into 1/2-inch-thick slices
1/2 cup fresh lemon juice
1/4 cup sugar
1/4 cup (1/2 stick) butter

Steps:

  • Place peaches, juice, and sugar in large bowl; toss to coat. Melt butter in heavy large skillet over medium-high heat. Add peaches; cook until juices thicken slightly, stirring gently, about 3 minutes.

MY PEACH BREAD PUDDING



My Peach Bread Pudding image

My husband reviewed numerous bread pudding recipes and came up with this version. Top with melted vanilla ice cream if desired.

Provided by Mother Ann

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h45m

Yield 8

Number Of Ingredients 17

2 cups finely sliced peaches
¼ cup all-purpose flour
¼ cup white sugar
¼ cup rum
1 tablespoon ground cinnamon
1 pinch nutmeg
1 cup milk
1 cup heavy whipping cream
¼ cup butter
1 cup white sugar
⅔ cup brown sugar
4 eggs
2 teaspoons ground cinnamon
1 teaspoon vanilla extract
¼ teaspoon salt
¼ teaspoon ground nutmeg
3 cups stale bread cubes, crusts removed

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Mix peaches, flour, 1/4 cup white sugar, rum, 1 tablespoon cinnamon, and 1 pinch nutmeg together in a baking dish.
  • Bake in the preheated oven until peaches are tender and bubbling, about 30 minutes. Remove and set peaches aside.
  • Reduce oven temperature to 350 degrees F (175 degrees C). Grease a 1 1/2-quart casserole dish.
  • Stir milk and heavy cream together in a saucepan over medium heat; heat until just warmed and a film forms over top of mixture, about 5 minutes. Remove from heat; stir in butter until melted. Cool mixture to lukewarm.
  • Combine 1 cup white sugar, brown sugar, eggs, 2 teaspoons cinnamon, vanilla extract, salt, and 1/4 teaspoon nutmeg in a bowl; beat with an electric mixer at medium speed until combined, 1 minute. Slowly pour milk mixture into sugar mixture; stir to combine. Add bread cubes; stir gently. Fold in cooked peaches.
  • Pour batter into prepared casserole dish.
  • Bake in the preheated oven until pudding is bubbling and center is set, 45 to 50 minutes. Serve warm.

Nutrition Facts : Calories 450.9 calories, Carbohydrate 58.5 g, Cholesterol 151.4 mg, Fat 20.4 g, Fiber 1.2 g, Protein 6.3 g, SaturatedFat 11.8 g, Sodium 266.8 mg, Sugar 47.3 g

LOUISIANA BREAD PUDDING WITH LEMON SAUCE



Louisiana Bread Pudding With Lemon Sauce image

Recipe by: Jackie Milligan. A New Orleans style Mardi Gras Dessert. Bread pudding is found on the menu of almost every restaurant in New Orleans. It's a staple of the Louisiana diet, one bite of this wonderful desert and you'll know why.

Provided by pink cook

Categories     Dessert

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 16

4 cups dried bread, diced
2 cups milk
2 eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
1/2 cup sugar
1/4 teaspoon salt
1 teaspoon apple pie spice (or use 1/2 tsp. cinnamon and 1/2 tsp. nutmeg)
1/2 cup pitted dates, chopped (optional)
6 tablespoons butter
1 cup sugar (or use Splenda Blend)
2 tablespoons cornstarch
1 1/2 cups water
1 lemon, zest
1 lemon, the juice (about 2-1/2 tbsps.)
2 tablespoons butter

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.

Nutrition Facts : Calories 418.7, Fat 12.6, SaturatedFat 6.6, Cholesterol 61.3, Sodium 661, Carbohydrate 69.2, Fiber 2.7, Sugar 28.5, Protein 8.6

BREAD PUDDING WITH LEMON SAUCE



Bread Pudding With Lemon Sauce image

Provided by Pam Belluck

Categories     dessert, side dish

Time 1h20m

Yield 10 to 12 servings

Number Of Ingredients 15

6 large eggs
2 cups sugar
3 cups condensed milk
1 cup whole milk
2 tablespoons vanilla extract
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
Butter for baking dish
5 cups French bread cubes
1/4 cup golden raisins
1/2 pound (2 sticks) butter, cut into pats
1/2 cup sugar
1 tablespoon cornstarch
1 teaspoon grated lemon zest
1 1/2 tablespoons fresh lemon juice

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

GRANDMOTHER'S BREAD PUDDING WITH LEMON SAUCE



Grandmother's Bread Pudding with Lemon Sauce image

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

5 large eggs
3 cups 2% milk
1-1/4 cups sugar
1 cup half-and-half cream
1/4 cup butter, melted and cooled
2 teaspoons vanilla extract
1 teaspoon almond extract
1/2 teaspoon ground nutmeg
4 cups cubed day-old white bread
4 cups cubed day-old wheat bread
1/3 cup raisins
LEMON SAUCE:
1-1/2 cups sugar
1/3 cup cornstarch
1/4 teaspoon salt
2-1/4 cups cold water
3 egg yolks, beaten
1/3 cup lemon juice
2 tablespoons butter

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



Bread Pudding with Lemon Sauce I image

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

5 cups day-old bread cubes
4 cups scalded milk
½ cup butter, melted and cooled
1 cup white sugar
½ teaspoon salt
4 eggs, beaten
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 cup raisins
½ cup white sugar
½ tablespoon cornstarch
1 cup hot water
2 tablespoons butter
3 tablespoons lemon juice
1 tablespoon lemon zest

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

HEAVENLY LEMON BREAD PUDDING



Heavenly Lemon Bread Pudding image

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

3 cups of day old French bread or 3 cups Italian bread, in 1/2 inch cubes
4 teaspoons grated lemons, zest of
1 cup whipping cream
1 cup whole milk
1 cup sugar
3 tablespoons butter, cut into small pieces
1/4 teaspoon salt
4 large eggs, separated
1/2 cup fresh lemon juice
confectioners' sugar

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.

LEMON BREAD PUDDING



Lemon Bread Pudding image

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

3 slices day-old bread, cubed
3/4 cup raisins
2 cups milk
1/2 cup sugar
2 tablespoons butter
1/4 teaspoon salt
2 large eggs
1 teaspoon vanilla extract
LEMON SAUCE:
3/4 cup sugar
2 tablespoons cornstarch
1 cup water
3 tablespoons lemon juice
2 teaspoons grated lemon zest
1 tablespoon butter

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 :

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