Zutaten für Lemon Bread Pudding With Lemon Sauce
- 4 cups cubed day-old bread (any kind!)
- 1/2 cup raisins
- 4 cups milk
- 1/2 cup granulated sugar (for pudding) + 1/4 cup granulated sugar (for sauce)
- 1/4 cup (1/2 stick) unsalted butter (for pudding) + 1 tablespoon unsalted butter (for sauce)
- a pinch of salt
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons cornstarch
- 1/2 cup water (for sauce) + 1 inch hot water (for water bath)
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
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Zubereitung von Lemon Bread Pudding With Lemon Sauce
- Preheat oven to 350°F (175°C).
- In a large bowl, toss 4 cups cubed day-old bread (any kind!) with 1/2 cup raisins.
- In a medium saucepan, combine 4 cups milk, 1/2 cup granulated sugar, 1/4 cup (1/2 stick) unsalted butter, and a pinch of salt.
- Cook over medium heat, stirring constantly, until butter is melted and mixture is warm.
- Remove from heat.
- In a separate bowl, whisk together 4 large eggs and 1 teaspoon vanilla extract.
- Gradually whisk in 1 cup of the warm milk mixture into the eggs to temper them.
- Pour the tempered egg mixture back into the saucepan with the remaining milk mixture. Whisk until well combined.
- Pour the custard mixture over the bread and raisins in the bowl, ensuring the bread is evenly moistened.
- Transfer the bread mixture to a greased 1 1/2-quart baking dish.
- Place the baking dish in a larger roasting pan. Pour 1 inch of hot water into the roasting pan (this creates a water bath for even baking).
- Bake for 50-60 minutes, or until a knife inserted into the center comes out clean.
- While the pudding bakes, prepare the lemon sauce:
- In a small saucepan, whisk together 1/4 cup granulated sugar and 2 tablespoons cornstarch.
- Gradually whisk in 1/2 cup water until smooth.
- Bring to a boil over medium heat, stirring constantly, until thickened (about 1-2 minutes).
- Remove from heat and stir in 1/4 cup lemon juice, 1 tablespoon lemon zest, and 1 tablespoon unsalted butter until melted and smooth.
- Serve the warm bread pudding topped with the lemon sauce. Refrigerate leftovers.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
213g
Fat
30g
Carbs
23g
