Lemon Bread Pudding Coyote Cafe Santa Fe Nm Food

LEMON BREAD PUDDING

Steps:

• Cut the bread into 1-inch cubes. Spread out on a baking sheet to dry out for at least 1 hour or overnight.
• Grease a 9-inch-by-13-inch baking dish with butter.
• Whisk together the half-and-half, eggs and lemon zest and juice. Add the sugar and stir until it dissolves. Put the bread cubes in the prepared baking dish. Pour the liquid over the bread. Let the bread soak up the liquid while you preheat the oven to 325 degrees F.
• Bake until the crust is golden brown, 50 to 55 minutes. Let rest for at least 15 minutes.
• Serve warm with Bourbon Whipped Cream.
• Combine the heavy cream, sugar and bourbon in a large mixing bowl with an electric mixer and begin mixing immediately on high speed until stiff, about 4 minutes.

HEAVENLY LEMON BREAD PUDDING

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.