Wednesday, April 04, 2007

Lemon-Raspberry Bread Pudding

Lemon- Raspberry Bread Pudding
Serves 8
1 pint raspberries
8 ozs of Brioche Bread (cut int ¾ inch pieces) about 4 ½ cups (baguette will do)
2 ¼ cups milk
2 ¼ cups heavy cream
2/3 cups sugar plus 1 ½ tablespoons
¼ teaspoon salt
Grated peel of 3 lemons or more
3 large eggs
3 egg yolks
¼ teaspoon cinnamon
Preheat the oven to 350 degrees
Evenly spread the raspberries into the bottom of a 9 x 13 inch pan. Place the bread pieces on top of the raspberries.
Warm the milk, cream, 2/3 cup sugar, salt, and lemon peel in a medium saucepan over medium heat, stirring frequently, until the liquid is very hot and the sugar has dissolved, about 5 minutes
Whisk together the eggs. Whisk the hot cream mixture, a little at a time, into the eggs. Pour the custard into the pan over the raspberries and bread pieces. Using a metal spatula, press the bread pieces into the custard, coating them with the custard.
Bake the custard for 40 minutes. While the custard is baking combine the cinnamon and the remaining 1 ½ tablespoons of sugar in a small bowl. After 40 minutes, sprinkle the cinnamon and the sugar over the top of the bread pudding and continue baking until the tips of the bread pieces are golden brown and a small knife inserted in the middle is coated with thickened custard. About 10 more minutes. Let cool a little and serve with Lemon Sauce.

Lemon Sauce Recipe

½ cup sugar
1 Tablespoon cornstarch
¼ teas. Salt
1 cup boiling water
1 Tablespoon finely grated lemon peel (or more)
2 Tablespoon lemon Juice
1 Tablespoon butter
In a saucepan combine sugar, cornstarch and salt. Add boiling water. Cook, stirring constantly, until mixture is thick and clear. Stir in lemon peel, juice and butter. Serve Warm over bread pudding.


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