Susies Bread Pudding With Lemon Sauce Food

GRANDMOTHER'S BREAD PUDDING WITH LEMON SAUCE

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.

BREAD PUDDING WITH LEMON SAUCE I

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.

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.

SUSSEX POND PUDDING - OLD FASHIONED STEAMED LEMON PUDDING

Steps:

• 1. Prick the lemons all over with a skewer. Cut the butter into fine dice and chill.
• 2. Combine the flour and suet (or grated butter) in a bowl and add the milk. Knead to form a dough. Divide it into 2 rough balls, comprising of a third and two-thirds of the mix respectively. Flour a worktop and roll out the larger ball. Use it to line the base and sides of a buttered, 1.5-litre pudding basin.
• 3. Fill the pudding with half the cold butter cubes and half the sugar. Pop the whole lemons on top, then top with the rest of the sugar and butter. Roll out the smaller ball of dough to make a lid for the pudding (this will become the base so make it nice and thick). Brush the edges of the lid with water, put on top of the pudding and press to seal.
• 4. Cover with a circle of baking paper and tie under the rim of the basin with kitchen string to secure. Before cutting the string, take it up over the top to create a loose handle, then tie securely. Trim off any excess baking paper. Place the basin in a large pan and pour hot water into the pan until it reaches two-thirds of the way up its sides of the basin. Cover and simmer for 3 to 3½ hours. Keep an eye on the water level, and top up as necessary. Allow the pudding to rest for 10 minutes before carefully turning out onto a serving dish. When serving, ensure everyone gets a little of the lemon. Serve with cream or ice cream.

LUBY'S BREAD PUDDING WITH LEMON SAUCE

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.

LOUISIANA BREAD PUDDING WITH LEMON SAUCE

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.

NEW ORLEANS BREAD PUDDING WITH LEMON SAUCE

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.