New Orleans Bread Pudding With Lemon Sauce Recipe

Name: New Orleans Bread Pudding With Lemon Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
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).
2
Add the sugar, cinnamon, nutmeg, vanilla extract and butter and beat on high speed until well blended.
3
Beat in the milk. Stir in the raisins and pecans.
4
Put the bread cubes in a greased 9 x 5 x 3 inch loaf pan.
5
Pour the egg mixture over the cubes and toss until the bread is soaked.
6
Let sit about 45 minutes, patting the bread down into the liquid occasionally.
7
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.
8
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.
9
Lemon Sauce (makes about 3/4 cup).
10
Squeeze the juice from the lemon halves into a 1 qt saucepan; add the lemon rinds, water and sugar; bring to a boil.
11
Stir in the dissolved cornstarch and vanilla.
12
Cook 1 minute over high heat, stirring constantly.
13
Strain, squeezing the sauce from the lemon rind.

700

kcal

Calories

Fat

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: 3 large eggs, 1 1/4 cups sugar, 1 1/4 teaspoons nutmeg, 1 1/4 teaspoons cinnamon, and more.

Yes, New Orleans 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.

New Orleans Bread Pudding With Lemon Sauce

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