Lincoln's Country Store Recipes
https://www.lincolnscountrystore.net/Recipes/Detail/4353/Raspberry_Lemon_Bread_Pudding_with_Lemon_Sauce
Raspberry Lemon Bread Pudding with Lemon Sauce
Yield: 10 servings
Ingredients
| 2 |
cups |
milk
|
|
|
| 2 |
cups |
heavy cream
|
|
|
| 2 |
Tablespoons |
grated lemon zest
|
|
|
| 6 |
|
eggs
|
|
|
| 2 |
cups |
granulated sugar
|
|
|
| 1/4 |
cup |
fresh lemon juice
|
|
|
| 1 |
Tablespoon |
vanilla extract
|
|
|
| 1/4 |
teaspoon |
salt
|
|
|
| 1 1/2 |
pounds |
challah bread, diced (1 large loaf)
|
|
|
| 2 |
pints |
fresh raspberries OR 1 pkg (12 ounce) frozen raspberries, do not defrost
|
|
|
|
Lemon Sauce: |
| 3 |
|
eggs
|
|
|
| 1/2 |
cup |
granulated sugar
|
|
|
| 1/2 |
cup |
lemon juice
|
|
|
| 1 |
Tablespoon |
grated lemon zest
|
|
|
| 2 |
Tablespoons |
melted butter
|
|
|
Directions:
Scald milk and cream with 2 tbsp lemon zest.
Meanwhile, beat together 6 eggs, sugar, 1/4 cup lemon juice, vanilla and salt.
Temper hot cream into egg mix. Toss with diced bread and raspberries. Soak until liquid has been absorbed, about 1 hour.
Preheat oven to 300 degrees F
Scoop mixture into a large 3- quart baking dish. Place dish into a pan filled with hot water to form a water bath. Bake, covered, 45 minutes.
Remove cover and raise heat to 350 degrees F for 15 minutes to crisp the top. Cool slightly and cut bread pudding into squares. Serve hot with warm Lemon Sauce.
Lemon Sauce:
Beat together 3 eggs and 1/2 cup sugar. Add 1/2 cup lemon juice and 1 tbsp lemon zest, then add melted butter. Cook all together over a double boiler until thickened. If sauce gets too thick, whisk in a little water to thin to pouring consistency.
Note:
Nutrition information includes 2 tablespoons lemon sauce with each serving.
Please note that some ingredients and brands may not be available in every store.
Lincoln's Country Store Recipes
https://www.lincolnscountrystore.net/Recipes/Detail/4353/Raspberry_Lemon_Bread_Pudding_with_Lemon_Sauce