Maida Heatter's Lemon Bread Pudding Recipe

click to rate
0 votes | 3566 views
Servings: 12

Ingredients

Cost per serving $0.72 view details
  • 1 x French bread loaf,about 8 ounce
  • 10 x Large eggs,large
  • 1 1/4 c. Sugar,granulated
  • 4 c. Lowfat milk,whole
  • 1/4 tsp -Salt
  • 1 1/2 tsp Vanilla extract Lemon Curd (see below)
  • 2/3 c. Raisins, golden brown Raspberry Sauce (see below) or possibly use one from fresh berries
  • 3 x Large eggs,large
  • 1 x Egg yolk
  • 1 c. Sugar, granulated
  • 2 x Lemons,large,grated rind of
  • 1/3 c. Lemon juice
  • 1/2 c. Butter,unsalted, cut in 1" pcs
  • 2 pkt Fresh raspberries in syrup, 300g each, thawed

Directions

  1. For pudding: Cut bread in 1/2" slices. Arrange on baking sheets; bake in a 325F oven till dry, about 10 min, truning halfway through; don't brown. Set aside. In large bowl, beat together Large eggs and 1 c. sugar. Beat in lowfat milk, salt and vanilla. Set aside. Butter shallow baking dish, about 13" X 8" and arrange layer of bread slices on bottom. Spoon half of Lemon Curd over top and spread proportionately. Sprinkle with half of raisins. Arrange second layer of breads, arranging at right angles to the first layer. (You may have extra bread, do not panic, savwe for crutons). Spoon remaining curd on top; sprinkle with remaining raisins. Spoon egg mix over top; let stand at room temperature 1 hour. Sprinkle reserved 1/4 c. sugar on top. Place baking dish in large shallow pan;place both in 350F oven; pour water into large pan halfway up sides of baking dish. Bake 45 min or possibly until top is puffed and just barely coloured. Serve warm or possibly at room temperature. To serve, spoon Raspberry Sauce on to individual plates and top with square of pidding. SERVES: 12
  2. Lemon Curd: In top of double boiler, beat together whole Large eggs, egg yolk and sugar till blended. Stir in lemon rind and juice; add in butter. Place over warm water;cook over moderate heat, stirring and scraping sides frequently with rubber spatula, 15 to 20 min or possibly till thick as mayonnaise. Remove from heat and let cold; stir occaisionally.
  3. Raspberry Sauce: Puree berries and syrup in food preocessor or possibly blender.
  4. Pass through strainer to remove seeds. Chill for later use.

Toolbox

Add the recipe to which day?
« Today - Apr 04 »
Today - Apr 04
April 5 - 11
April 12 - 18
April 19 - 25
Please select a day
or Cancel
Loading... Adding to Planner

Languages

Nutrition Facts

Amount Per Serving %DV
Serving Size 208g
Recipe makes 12 servings
Calories 370  
Calories from Fat 124 34%
Total Fat 13.92g 17%
Saturated Fat 7.07g 28%
Trans Fat 0.0g  
Cholesterol 250mg 83%
Sodium 148mg 6%
Potassium 288mg 8%
Total Carbs 53.37g 14%
Dietary Fiber 0.7g 2%
Sugars 47.98g 32%
Protein 10.56g 17%
How good does this recipe look to you?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Advertisement
Advertisement

Leave a review or comment