Bread Pudding With Lemon Sauce Food

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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

PEGGI'S BREAD PUDDING WITH LEMON SAUCE



PEGGI'S BREAD PUDDING WITH LEMON SAUCE image

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

PUDDING INGREDIENTS:
6 c dry bread chunks
1/2 c raisins or dried cranberries, soaked in warm water
2 tsp cinnamon
3/4 c sugar
3 c milk (or more)
1/4 c melted butter
4 eggs, slightly beaten
2 tsp pure vanilla
1/2 c chopped pecans (optional)
LEMON SAUCE INGREDIENTS:
1/2 c butter
1 c sugar
1 egg, slightly beaten by hand
3 Tbsp real lemon juice

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.

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

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.

CHALLAH BREAD PUDDING WITH LIMONCELLO



Challah Bread Pudding with Limoncello image

Provided by Valerie Bertinelli

Categories     dessert

Time 1h20m

Yield 6 servings

Number Of Ingredients 12

2 cups half-and-half
1/4 cup limoncello
3 tablespoons granulated sugar
1/2 teaspoon vanilla extract
1/2 teaspoon finely grated lemon zest
1/8 teaspoon kosher salt
3 large eggs
Unsalted butter, for buttering the casserole dish
5 cups cubed challah (about 8 ounces)
1/3 cup confectioners' sugar
1 tablespoon limoncello
1 teaspoon finely grated lemon zest

Steps:

  • For the bread pudding: Whisk together the half-and-half, limoncello, granulated sugar, vanilla, lemon zest, salt and eggs in a large bowl.
  • Butter a 2-quart casserole dish and add the bread cubes to the dish. Pour the custard over the bread and let stand 20 minutes.
  • Preheat the oven to 325 degrees F.
  • Cover the dish with foil. Bake, covered, for 20 minutes, then uncover and continue to bake until puffed, set and golden on top, about 25 minutes more.
  • For the glaze: Whisk together the confectioners' sugar, limoncello and lemon zest in a small bowl. Pour the glaze on the warm bread pudding and serve.

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 :

NEW ORLEANS BREAD PUDDING WITH LEMON SAUCE



New Orleans Bread Pudding With Lemon Sauce image

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

3 large eggs
1 1/4 cups sugar
1 1/4 teaspoons nutmeg
1 1/4 teaspoons cinnamon
2 teaspoons vanilla extract
1/4 cup butter, melted
2 cups milk
1/2 cup raisins
1/2 cup pecans, coarsely chopped and roasted
5 cups bread cubes, very stale French bread
1 lemon, cut in half
1/2 cup water
1/4 cup sugar
2 teaspoons cornstarch, dissolved in 1/2 cup water
1 teaspoon vanilla extract

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.

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

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 SAUCE



Lemon Sauce image

Wonderful used on bread pudding, plantation pudding (also known as shoo fly pie) or on southern crumb cake.

Provided by Darlene Summers

Categories     Sauces

Time 10m

Yield 1 topping for bread pudding, 10 serving(s)

Number Of Ingredients 7

1 cup sugar
2 tablespoons cornstarch
1 dash salt
4 tablespoons butter
6 tablespoons lemon juice
1 tablespoon fresh lemon rind (grated)
2 cups boiling water

Steps:

  • Sift cornstarch and sugar to keep it from lumping and then combine with salt and boiling water.
  • Cook over medium heat, stirring occasionally, until boiling and clear, about 5 minutes.
  • Stir in remaining ingredients.
  • Keep warm till ready to serve.

BEST BREAD PUDDING WITH VANILLA SAUCE



Best Bread Pudding with Vanilla Sauce image

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

3 eggs, beaten
1 ½ cups white sugar
2 tablespoons light brown sugar
½ teaspoon ground cinnamon
¼ cup butter, melted
3 cups whole milk
10 slices hearty farmhouse-style bread, toasted and cut into cubes
1 cup raisins
½ cup light brown sugar
1 tablespoon all-purpose flour
1 pinch ground cinnamon
1 egg
2 tablespoons butter, melted
1 ¼ cups whole milk
1 pinch salt
1 tablespoon vanilla extract

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

LUBY'S BREAD PUDDING WITH LEMON SAUCE



Luby's Bread Pudding With Lemon Sauce image

This came from Luby's 50th Anniversary cookbook. This is their note on the recipe: Bread pudding originally was created as a "waste not, want not" use for dry leftover brad. Serve this homey, family-pleasing pudding warm, at room temperature, or cold, as you prefer. However you serve it, it's "comfort food" at its very best.

Provided by Bliss

Categories     Healthy

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 14

6 tablespoons granulated sugar
2 tablespoons ground cinnamon
3 cups milk
7 extra-large eggs
3/4 cup granulated sugar
1/2 teaspoon vanilla
6 -8 slices white bread, torn into 1/2 pieces
1/4 cup raisins
3/4 cup granulated sugar
1/2 cup fresh lemon juice
2 tablespoons cornstarch
1 tablespoon tsps water
1 1/2 teaspoons water
4 drops yellow food coloring

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.

Nutrition Facts : Calories 394.9, Fat 9.1, SaturatedFat 3.8, Cholesterol 227.5, Sodium 244.9, Carbohydrate 69.2, Fiber 1.6, Sugar 51.2, Protein 11.1

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