Lemon Bread Pudding - Coyote Cafe, Santa Fe, Nm

1. 1

   Lemon Curd:.

2. 2

   Combine lemon juice, 1/2 cup sugar, 2 egg yolks, 1 egg and lemon zest in top of double boiler.

3. 3

   Whisk over boiling water until mixture is thick, about 8 minutes; do not boil. Cool. (Curd can be made 4 days ahead. Cover and refrigerate.).

4. 4

   Pudding:.

5. 5

   Preheat oven to 350u00b0F

6. 6

   In large bowl, whisk milk, cream, sugar and 6 egg yolks to blend.

7. 7

   Cut bread into quarter slices. Place 1 bread quarter in bottom of each of six 3/4-cup ramekins or custard cups.

8. 8

   Divide lemon curd among ramekins.

9. 9

   Cut remaining bread pieces in half and arrange pieces over lemon curd, dividing evenly.

10. 10

    Divide milk mixture among ramekins. Let puddings stand until bread is soaked, pressing on bread occasionally to submerge, about 7 minutes.

11. 11

    Arrange puddings in heavy large baking pan. Add enough water to pan to come halfway up sides of ramekins. Bake until puddings begin to brown and are set in center, about 35 minutes.

12. 12

    Remove puddings from water and cool completely.

13. 13

    Refrigerate puddings until well chilled. (Can be made 1 day ahead. Keep refrigerated.).

* Per serving · 4 servings · Values may vary.

No additional tips available.