Peggis Bread Pudding With Lemon Sauce Recipes

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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

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

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

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.

LEMON BREAD PUDDING WITH LEMON SAUCE



Lemon Bread Pudding With Lemon Sauce image

This bread pudding is from Taste of Home magazine and has become the recipe I use whenever making bread pudding. I have used all kinds of day old bread in it, even cinnamon bread...yummmmm. The lemon sauce is a great addition to the bread pudding but it is also quite good without.

Provided by Petdrwife

Categories     Dessert

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 14

3 slices day old bread (cubed)
3/4 cup raisins
2 cups milk
1/2 cup sugar
2 tablespoons butter or 2 tablespoons margarine
1/4 teaspoon salt
2 eggs
1 teaspoon vanilla
3/4 cup sugar
2 tablespoons cornstarch
1 cup water
3 tablespoons lemon juice
2 teaspoons lemon zest
1 tablespoon butter or 1 tablespoon margarine

Steps:

  • Toss bread and raisins in an ungreased 1 1/2 quart baking dish.
  • In a saucepan, combine milk, sugar, butter and salt; cook and stir until butter melts. Remove from heat.
  • Whisk eggs and vanilla in a small bowl; gradually stir in a small amount of the hot mixture.
  • Return all to the pan and mix well.
  • Pour over bread and raisins.
  • Set the dish in a larger baking pan; add 1 inch of hot water and bake uncovered for 50-60 minutes or until a knife inserted near the center comes out clean.
  • For sauce, combine the sugar and cornstarch in saucepan.
  • Stir in water until smooth; bring to a boil over medium heat.
  • Boil for 1-2 minutes, stirring constantly.
  • Remove from the heat; stir in lemon juice, zest and butter until butter melts.
  • Serve over warm or cold pudding.
  • Refrigerate leftovers.

Nutrition Facts : Calories 390.6, Fat 10.9, SaturatedFat 6.1, Cholesterol 97.2, Sodium 289.3, Carbohydrate 69.5, Fiber 1.1, Sugar 53.3, Protein 6.4

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