Lemon Bread Pudding With Lemon Sauce Recipes

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.

Steps:

• Heat oven to 350°F. Generously grease bottom and side of 3-quart casserole with shortening or cooking spray. In large bowl, beat sugar, vanilla and eggs with wire whisk until blended. Stir in Bisquick mix and milk. Stir in bread cubes until coated.
• Spoon half of the bread mixture into casserole. Spoon 1 cup of the pie filling randomly over bread mixture. Top with remaining bread mixture.
• Bake 45 to 50 minutes or until golden brown and knife inserted in center comes out clean. In small bowl, mix remaining pie filling and the whipped topping. Serve warm pudding with whipped topping mixture. Store covered in refrigerator.

Steps:

• 1. For Bread Pudding: Spray Rameikins or deep casserole dish.
• 2. Mix all pudding ingredients in large bowl except bread. Then add bread. May have to use more or less milk. You want enough to just cover bread after it has set for a few minutes & soaked some up.
• 3. Spoon into prepared dishes. May need to add more milk.
• 4. Bake @ 350° for about 20-30 minutes or until set & slightly browned on top. Remove from oven & let set about 10 minutes or so before serving.
• 5. NOTE: For the best flavor, serve the pudding slightly warm & refrigerate the lemon sauce & pour it over the warm pudding while the sauce is cold.
• 6. For LEMON SAUCE:
• 7. *Heat butter & sugar in double boiler until sugar dissolves. Pour in food processor. With lid on, drizzle beaten egg slowly into hot mixture so egg doesn't cook or scramble. Add lemon juice. May adjust lemon juice to taste.
• 8. *I have made this hundreds of times & could never get the sugar to dissolve completely. I tried this again today, at a slower pace than doing it at a restaurant and I still couldn't get it to dissolve completely on top of the stove. I did cook it a little longer though and it seemed to dissolve more of the sugar. I then put it in the food processor & processed it for a longer time. it came out perfect.

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.

Steps:

• Toss bread and raisins in an ungreased 1-1/2-qt. baking dish. In a small saucepan, combine milk, sugar, butter and salt; cook and stir until butter melts. Remove from the heat. Whisk eggs and vanilla in a small bowl. Stir a small amount of the hot milk mixture into the egg mixture; return all to the pan, stirring constantly. Pour over bread and raisins. , Place dish in a larger baking pan. Fill larger pan with hot water to a depth of 1-in. Bake, uncovered, at 350° for 50-60 minutes or until a knife inserted in the center comes out clean. , For sauce, combine the sugar and cornstarch in a saucepan. Stir in water until smooth. Bring to a boil over medium heat; cook and stir for 1-2 minutes, or until thickened. Remove from the heat. Stir in lemon juice, zest and butter until butter melts. Serve over warm or cold pudding. Refrigerate any leftovers.

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.

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.

Steps:

• Toss bread and raisins in an ungreased 1 1/2 quart baking dish.
• In a saucepan, combine milk, sugar, butter and salt; cook and stir until butter melts. Remove from heat.
• Whisk eggs and vanilla in a small bowl; gradually stir in a small amount of the hot mixture.
• Return all to the pan and mix well.
• Pour over bread and raisins.
• Set the dish in a larger baking pan; add 1 inch of hot water and bake uncovered for 50-60 minutes or until a knife inserted near the center comes out clean.
• For sauce, combine the sugar and cornstarch in saucepan.
• Stir in water until smooth; bring to a boil over medium heat.
• Boil for 1-2 minutes, stirring constantly.
• Remove from the heat; stir in lemon juice, zest and butter until butter melts.
• Serve over warm or cold pudding.
• Refrigerate leftovers.

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.