Bread Pudding With Lemon Sauce Recipe

Name: Bread Pudding With Lemon Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: eggs 3 lg.; 1 1/4 cups sugar; 1 1/2 teaspoons vanilla extract; 1 1/4 teaspoons ground nutmeg; 1 1/4 teaspoons ground cinnamon; 1/4 cup unsalted butter melted; 2 cups milk; 1/2 cup raisins; 1/2 cup roasted pecans coarsely chopped dry; 5 cups bread cubes very stale French or Italian, with crust on, may Lemon sauce, recipe follows; 1 lemon halved; 1/2 cup water; 1/4 cup sugar; 2 teaspoons cornstarch dissolved in 1/4 c. water; 1 teaspoon vanilla extract

Servings: persons

eggs 3 lg.
1 1/4 cups sugar
1 1/2 teaspoons vanilla extract
1 1/4 teaspoons ground nutmeg
1 1/4 teaspoons ground cinnamon
1/4 cup unsalted butter melted
2 cups milk
1/2 cup raisins
1/2 cup roasted pecans coarsely chopped dry
5 cups bread cubes very stale French or Italian, with crust on, may Lemon sauce, recipe follows
1 lemon halved
1/2 cup water
1/4 cup sugar
2 teaspoons cornstarch dissolved in 1/4 c. water
1 teaspoon vanilla extract

1
In large bowl with electric mixer, beat eggs on high speed until extremely frothy and bubbles are the size of pinheads, about 3 minutes (or with a metal whisk about 6 minutes). Add sugar, vanilla, nutmeg, cinnamon and butter and beat on high until well blended. Beat in milk, then stir in raisins and pecans.
2
Place bread cubes in a greased loaf pan. Pour egg mixture over them and toss until bread is soaked. Let sit until you see only a narrow bead of liquid around pan's edges, about 45 minutes, patting bread down into liquid occasionally. Place in preheated 350 degrees oven.
3
Immediately lower heat to 300 degrees and bake 40 minutes and puffy, about 15-20 minutes more. To serve, put a slice of bread pudding on a dessert plate and pour lemon sauce on top.
4
Squeeze 2 tablespoons juice from lemon halves and place juice in 1-quart saucepan; add lemon halves, water, sugar and bring to boil. Stir in dissolved cornstarch and vanilla. Cook 1 minute over high heat, stirring constantly. Strain, squeezing sauce from lemon rinds. Makes about 3/4 cup. Serve warm over bread pudding slice.

677

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: eggs 3 lg., 1 1/4 cups sugar, 1 1/2 teaspoons vanilla extract, 1 1/4 teaspoons ground nutmeg, and more.

Yes, Bread Pudding With Lemon Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Bread Pudding With Lemon Sauce

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