HEAVENLY LEMON BREAD PUDDING
This bread pudding is similar to a souffle. It will, in fact, "fall" somewhat as it cools, but you won't be disappointed with its creamy tartness. This recipe is from Texas Cooking.
Provided by Miss Annie
Categories Dessert
Time 1h30m
Yield 6-7 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F.
- Butter the bottom only of a 2-quart casserole or soufflé dish.
- Combine bread cubes and lemon zest in large bowl.
- Set aside.
- Combine whipping cream, milk, sugar, butter and salt in a heavy saucepan.
- Over medium heat, cook until butter melts, stirring occasionally.
- Pour over bread mixture, and toss.
- Allow to cool.
- Lightly beat the egg yolks, then beat in the lemon juice, and stir into the bread mixture.
- Set aside.
- Beat egg whites in large bowl of electric mixer until stiff peaks form.
- Do not overbeat.
- Gently fold egg whites into bread mixture.
- Pour bread mixture into prepared dish, and bake for 1 hour, or until a knife inserted 1 inch from center comes out clean.
- The top of the pudding should be golden brown.
- Cool on a wire rack for 10 minutes.
- Dust with confectioner's sugar, if desired.
- Serve warm, at room temperature or chilled.
- NOTE:*If your bread is less than a day old, you can"age" it by placing slices in a 300°F oven for 15 or 20 minutes, or until some of the moisture is baked out.
LEMON-BLUEBERRY BREAD PUDDING
Knock their socks off with this Lemon-Blueberry Bread Pudding. This delicious Lemon-Blueberry Bread Pudding may even be better than Grandma's.
Provided by My Food and Family
Categories Fruit Desserts
Time 1h
Yield 12 servings, 1/2 cup each
Number Of Ingredients 9
Steps:
- Heat oven to 350ºF.
- Beat pudding mix and milk in large bowl with whisk 2 min. Whisk in granulated sugar, eggs, zest and juice until blended. Add bread; stir to evenly coat. Gently stir in blueberries.
- Spoon into 9-inch square baking dish sprayed with cooking spray.
- Bake 40 min. or until center is set and top is golden brown. Let stand 10 min. Sprinkle with powdered sugar just before serving; top with COOL WHIP.
Nutrition Facts : Calories 160, Fat 4 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 50 mg, Sodium 240 mg, Carbohydrate 27 g, Fiber 1 g, Sugar 15 g, Protein 5 g
LEMON BLUEBERRY BREAD PUDDING
This Lemon Blueberry Bread Pudding begins with thick brioche bread and is layered with fresh blueberries. All of it is topped with a lemon custard and baked until lightly golden on top with the center being perfectly set.
Provided by Michelle
Categories Dessert
Time 2h
Number Of Ingredients 12
Steps:
- In a small bowl, rub the granulated sugar and the lemon zest together until well mixed. Then, reserve 2 Tbsp of the lemon sugar for later.
- Next, in a blender, add half & half, eggs, vanilla extract, sour cream, lemon juice, and the lemon sugar. Blend the custard until well combined.
- Spray 10 small ramekins with baking spray, or grease with unsalted butter. (Alternatively, you can bake this in a 9x13 baking dish.)
- Divide half of the bread in the ramekins. Press down on the bread slightly to help pack it in. Sprinkle 2/3 of the blueberries on top of the bread (dividing the blueberries as evenly as possible among each ramekin).
- Divide half of the custard in the ramekins.
- Top each ramekin with the remaining bread and blueberries, pressing the bread down slightly again.
- Add the remaining custard on top, pouring gently in the ramekings and over the bread, doing your best to make sure all of the bread on top is moist.*
- Let the bread puddings soak for 45 minutes in the fridge.
- Lastly, sprinkle the 2 Tbsp of lemon sugar on top, dividing evenly among the ramekins.
- Preheat the oven to 350 degrees, and line a large baking sheet with parchment or non-stick foil. Place the ramekins on the baking sheet.
- Bake for 55-60 minutes, or until the custard is set and knife inserted in the middle comes out clean. If the bread is browning too quickly, tent with foil and continue baking until the custard is set.
- Serve these lemon blueberry bread puddings warm, topped with ice cream, whipped cream, or icing. (Bread pudding will deflate as it cools, which is normal.)
BLUEBERRY LEMON BREAD PUDDING
Make and share this Blueberry Lemon Bread Pudding recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 2h30m
Yield 16 serving(s)
Number Of Ingredients 16
Steps:
- Set oven rack in the middle position; preheat oven to 350°; coat a 13 x 9 inch ovenproof glass baking dish with cooking spray.
- Set aside a large metal pan and rack for the water bath.
- Prepare blueberries: toss blueberries with the flour; shake in sieve to remove excess flour.
- Prepare the bread: brush brioche slices with melted butter.
- Prepare the custard: Combine the milk, heavy cream, salt, nutmeg, sugar, lemon zest, lemon extract, and vanilla in a big bowl; add in eggs; beat to combine.
- Layer 6 slices of buttered brioche in baking dish; fill in spaces with extra brioche.
- Pour half the custard over brioche and sprinkle with half the berries.
- Add remaining brioche, custard, and blueberries in layers.
- Use a knife to cut 8 slits through pudding; cover top of pudding with plastic wrap and press down gently.
- Let stand 15 minutes, or until custard has moistened brioche layers; remove plastic wrap; brush with melted butter and sprinkle with sugar.
- Place baking dish on rack in large metal pan; pour hot water from a glass measuring cup into outer pan until water level rises halfway up sides of baking dish; cover with foil.
- Place carefully in oven; bake 30 minutes, checking water level periodically and replenishing if needed (do not let water bath evaporate).
- Remove foil and bake another 45 minutes, or until pudding is bubbling, topping has caramelized, and a tester comes out clean.
- Carefully remove baking dish from water bath and oven; let cool on rack 1 hour; serve warm or at room temperature.
- Store covered with a paper towel and plastic wrap in the refrigerator.
Nutrition Facts : Calories 516.2, Fat 19.9, SaturatedFat 10.8, Cholesterol 126.8, Sodium 677.7, Carbohydrate 73, Fiber 3.4, Sugar 24, Protein 11.8
BLUEBERRY BREAD PUDDING WITH CUSTARD SAUCE
Blueberries are so yummy, especially in this dessert! Cook time includes time for makeing sauce. The sweet dessert known as Bread pudding (not be confused with bread and butter pudding) is rather more popular in the UK than in the US, but it is hardly unknown in America, especially in the south. Bread Pudding has been around a long time. It's been around in England since the 13th century. It has its origins as a source of food for the poorer elements of society, and was in fact called "Poor Man's Pudding".
Provided by Sharon123
Categories Dessert
Time 1h
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Pudding: Melt butter in a 13x9x2-inch baking dish; set aside.
- Combine next 4 ingredients in a large bowl; beat well.
- Add bread cubes, and let stand 5 minutes.
- Fold in blueberries and lemon rind; spoon into prepared dish.
- Bake at 350* for 35 minutes or until lightly browned and puffed.
- Serve warm with Custard Sauce.
- Yield: 10 servings Custard Sauce: Combine eggs, sugar, and salt in top of a double boiler, beating well.
- Gradually stir about 1/2 cup milk into egg mixture; add remaining milk, stirring constantly.
- Bring water in bottom of double boiler to a boil.
- Reduce heat to low; cook custard over hot water, stirring occasionally, about 15 minutes or until mixture thickens.
- Cool slightly.
- Add vanilla and lemon rind.
- Yield: 1 1/3 cups.
BLUEBERRY BREAD PUDDINGS WITH LEMON CURD
Tart lemon curd tops individual bread puddings laced with berries. Fresh blueberries also work well in this recipe. Prepare the lemon curd while the puddings bake. Time includes minimum 30 minutes for chilling and 30 minutes for baking. From Cooking Light November 2002.
Provided by KelBel
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- To prepare puddings, combine first 4 ingredients in a large bowl, stirring well with a whisk. Add bread, tossing gently to coat. Cover and chill 30 minutes or up to 4 hours.
- Preheat oven to 350°.
- Divide half of bread mixture evenly among 8 (6-ounce) ramekins or custard cups coated with cooking spray; sprinkle evenly with 3/4 cup berries. Divide remaining bread mixture among ramekins; top with 3/4 cup berries.
- Cover each ramekin with foil. Place ramekins in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake, covered, at 350° for 15 minutes. Uncover and bake an additional 15 minutes or until a knife inserted in center comes out clean.
- To prepare lemon curd, combine 1/3 cup sugar and 1 egg in a small saucepan over medium heat, stirring with a whisk. Cook 2 minutes or until sugar dissolves and mixture is light in color, stirring constantly. Stir in lemon juice and butter; cook 2 minutes or until mixture coats the back of a spoon, stirring constantly with a whisk.
- Place saucepan in a large ice-filled bowl for 5 minutes or until lemon curd cools to room temperature. Serve lemon curd over warm bread puddings.
Nutrition Facts : Calories 379.1, Fat 6.4, SaturatedFat 2.3, Cholesterol 111.3, Sodium 496.4, Carbohydrate 70.3, Fiber 3.2, Sugar 31.8, Protein 11
BREAD PUDDING WITH BLUEBERRY-LEMON SAUCE
Make and share this Bread Pudding With Blueberry-Lemon Sauce recipe from Food.com.
Provided by carolinafan
Categories Dessert
Time 1h17m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Cut bread into 2 inch cubes.
- Beat sugar and eggs at medium speed with an electric mixer until fluffy.
- Add whipping cream and next 4 ingredients, beating until blended.
- Fold in bread cubes and blueberries; pour into a lightly greased 13x9-inch pan.
- Let stand 10 minutes.
- Bake at 375* for 40 to 45 minutes.
- Cool in pan on a wire rack 5 minutes.
- Serve with Blueberry Lemon Sauce and, if desired, whipped cream.
- To prepare sauce; bring first 4 ingredients to a boil in a saucepan over medium heat, stirring constantly.
- Reduce heat; add blueberries, and simmer; stirring constantly; 3 to 5 minutes or until thickened.
Nutrition Facts : Calories 568, Fat 28.6, SaturatedFat 16.3, Cholesterol 195.8, Sodium 433.6, Carbohydrate 67.8, Fiber 3, Sugar 30.3, Protein 11.8
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