Ingredients for Louisiana Bread Pudding With Lemon Sauce
- Dried Bread
- 2 cups whole milk
- 4 large eggs
- 1 teaspoon vanilla extract
- Almond Extract
- 1 cup granulated sugar
- Salt
- Apple Pie Spice
- Pitted Dates
- 2 tablespoons butter
- Cornstarch
- Water
- Lemon
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How to Make Louisiana Bread Pudding With Lemon Sauce
- Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
- In a large bowl, whisk together the eggs, sugar, milk, cream, vanilla extract, and cinnamon.
- Cut the day-old bread into 1-inch cubes and add them to the custard mixture. Gently toss to ensure all bread is coated.
- Let the bread soak in the custard for at least 15 minutes, or up to 30 minutes for a richer pudding.
- Pour the bread pudding mixture into the prepared baking dish.
- Bake for 45-55 minutes, or until the pudding is set and golden brown on top.
- While the pudding is baking, prepare the lemon sauce:
- In a small saucepan, whisk together the lemon juice, lemon zest, sugar, and butter over medium heat.
- Bring to a simmer, stirring constantly, until the sugar is dissolved and the sauce has thickened slightly.
- Remove from heat and let cool slightly.
- Once the bread pudding is baked, let it cool for at least 15 minutes before serving.
- Serve warm, topped with the lemon sauce.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
113g
Fat
33g
Carbs
23g
