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
LOUISIANA BREAD PUDDING WITH LEMON SAUCE
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
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
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.
BEST BREAD PUDDING WITH VANILLA SAUCE
We found this recipe tucked inside my mom's Bible when going through her things. It has become a family tradition on the first snow day of the year and if that doesn't happen, which can be the case here in central Virginia, we know it'll be the featured dessert at Easter and anytime a comfort food is in order.
Provided by Gail Cobile
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h25m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
- In a mixing bowl, whisk 3 eggs, white sugar, 2 tablespoons of light brown sugar, 1/2 teaspoon of cinnamon, 1/4 cup of butter, and 3 cups of whole milk together, and gently stir in the bread cubes and raisins. Lightly spoon the mixture into the prepared baking dish.
- Bake in the preheated oven until browned and set in the middle, 50 to 55 minutes; cover the dish with foil after 30 minutes to prevent excessive browning. Let the pudding stand for 10 minutes before serving.
- For vanilla sauce, whisk 1/2 cup of light brown sugar, the flour, a pinch of cinnamon, 1 egg, 2 tablespoons of melted butter, 1 1/4 cups of whole milk,and salt together in a heavy saucepan until smooth. Heat over medium heat, whisking constantly, until thickened and the sauce coats the back of a spoon, 10 to 12 minutes. Stir in the vanilla extract. Pour sauce over warm bread pudding, or serve on the side in a bowl.
Nutrition Facts : Calories 546.3 calories, Carbohydrate 91.7 g, Cholesterol 128.8 mg, Fat 16.5 g, Fiber 1.6 g, Protein 10.5 g, SaturatedFat 8.9 g, Sodium 387.3 mg, Sugar 72.4 g
NEW ORLEANS BREAD PUDDING WITH LEMON SAUCE
I have saved this recipe from a 1983 magazine article highlighting the wonderful recipes from New Orleans. It is a little different take on an old familiar dessert.
Provided by Bren in LR
Categories Dessert
Time 2h
Yield 8 serving(s)
Number Of Ingredients 15
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.
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 :
LEMON BREAD PUDDING
Old-fashioned bread pudding gets a new flavor twist with lemon pie filling.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 9
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Generously grease bottom and side of 3-quart casserole with shortening or cooking spray. In large bowl, beat sugar, vanilla and eggs with wire whisk until blended. Stir in Bisquick mix and milk. Stir in bread cubes until coated.
- Spoon half of the bread mixture into casserole. Spoon 1 cup of the pie filling randomly over bread mixture. Top with remaining bread mixture.
- Bake 45 to 50 minutes or until golden brown and knife inserted in center comes out clean. In small bowl, mix remaining pie filling and the whipped topping. Serve warm pudding with whipped topping mixture. Store covered in refrigerator.
Nutrition Facts : Fat 1, ServingSize 1 Serving, TransFat 0 g
LOUISIANA BREAD PUDDING WITH WHISKEY SAUCE
A pan of warm bread pudding transforms day-old bread -- plus eggs and cream -- into an indulgence. This version has Creole roots, with cubes of baguette and a sauce that's flavored by a healthy dose of bourbon.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Puddings & Custards Bread Pudding Recipes
Number Of Ingredients 15
Steps:
- Heat bourbon in a medium saucepan over medium-low heat until warm. Pour over raisins in a small bowl; let stand at least 1 hour or overnight.
- To make whiskey sauce: bring cream to a simmer over medium heat in a small saucepan. Whisk together cornstarch and 2 tablespoons cold water; slowly whisk into cream. Bring to a boil, whisking constantly. Reduce heat to low; simmer, whisking constantly, 1 minute. Remove from heat; stir in sugar and bourbon. Set aside and let cool completely.
- Preheat oven to 350 degrees. Stir together bread, milk, and cream in a large bowl. Whisk eggs, sugar, vanilla, salt, and allspice in a medium bowl; add to bread mixture. Stir in raisins and bourbon.
- Melt butter in an 8-inch square baking dish in oven. Remove from oven, and swirl to coat bottom of dish. Pour in bread mixture, distributing raisins evenly. Bake until bread cubes are browned around edges and custard is cooked, about 35 minutes. Let cool completely on a wire rack. Serve with whiskey sauce.
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
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