Name: Raspberry Lemon Bread Pudding
Yield: 4 servings
Ingredients: 6 cups (about 4-1/2 ounces) French bread; 1 package (8-1/2 ounces) crushed Girl Scout LemonadesTM cookies; 6 ounces (about 1 cup) fresh raspberries; 3/4 cup sugar; 1-1/3 cups 2% milk; 1/2 cup heavy whipping cream; 2 large eggs, lightly beaten; 2 tablespoons lemon juice; 1 tablespoon grated lemon peel; 1/2 cup sugar; 1 tablespoon cornstarch; 1/2 cup heavy whipping cream; 1 tablespoon butter; 1/4 cup lemon juice

Servings: 4 persons

6 cups (about 4-1/2 ounces) French bread
1 package (8-1/2 ounces) crushed Girl Scout LemonadesTM cookies
6 ounces (about 1 cup) fresh raspberries
3/4 cup sugar
1-1/3 cups 2% milk
1/2 cup heavy whipping cream
2 large eggs, lightly beaten
2 tablespoons lemon juice
1 tablespoon grated lemon peel
1/2 cup sugar
1 tablespoon cornstarch
1/2 cup heavy whipping cream
1 tablespoon butter
1/4 cup lemon juice

1
Preheat oven to 350u00b0. Place bread cubes in a greased 11x7-in. baking dish; sprinkle cookies and raspberries on top. Combine next six ingredients; pour mixture over bread cubes. Bake until a knife inserted in the center comes out clean, 35-45 minutes. Remove from oven; keep warm.
2
Meanwhile, prepare lemon sauce by combining sugar and cornstarch in a small saucepan. Whisk in heavy whipping cream and butter. Bring to a boil over medium heat; cook 1 minute, stirring constantly. Remove from heat; cool 15 minutes. Whisk in lemon juice.
3
Serve pudding warm with lemon sauce.

No nutritional information available.

No additional tips available.

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

Raspberry Lemon Bread Pudding

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