Bread Pudding With Lemon Sauce

Bread Pudding With Lemon Sauce Recipe - USA

Region / culture: USA | Preparation time: 1 hour | Cooking time: 1 hour | Servings: 8

Introduction

Bread Pudding with Lemon Sauce is a classic dessert that combines the comforting texture of soft, custard-soaked bread with the zesty kick of a sweet and tangy lemon sauce. This recipe is perfect for those who appreciate the simple pleasures of home-cooked desserts. It transforms basic pantry staples into a delightful treat that's both easy to make and irresistibly delicious. Whether you're a seasoned baker or new to the kitchen, this bread pudding is sure to impress with its perfect balance of flavors and textures.

History

The origins of bread pudding can be traced back to Europe in the early 11th and 12th centuries. It was initially a means to utilize stale bread, thus preventing waste. Cooks would soak stale bread in milk or water, add sugar, spices, and sometimes dried fruit, then bake it until it was transformed into a comforting dish. Over the centuries, bread pudding has evolved, with various cultures adding their unique twists. The addition of a lemon sauce is a relatively modern variation, adding a bright, citrusy contrast to the rich pudding.

Ingredients

3 large eggs
1.25 cups sugar
1.5 tsp vanilla extract
1.25 tsp ground nutmeg
1.25 tsp ground cinnamon
0.25 cup unsalted butter, melted
2 cups milk
0.5 cup raisins
0.5 cup coarsely chopped dry roasted pecans
5 cups very stale French or italian bread cubes with crust on (may substitute sourdough bread)

Lemon sauce

1 lemon, halved
0.5 cup water
0.25 cup sugar
2 tsp cornstarch dissolved in 0.25 cup water
1 tsp vanilla extract

How to prepare

In a large bowl, beat the eggs on high speed with an electric mixer until they become extremely frothy and bubbles are the size of pinheads, which should take about 3 minutes (or about 6 minutes with a metal whisk).
Add the sugar, vanilla, nutmeg, cinnamon, and butter to the bowl and continue beating on high speed until well blended.
Beat in the milk, then stir in the raisins and pecans.
Grease a loaf pan and place the bread cubes in it.
Pour the egg mixture over the bread cubes and toss until the bread is completely soaked.
Let it sit for about 45 minutes, or until you see only a narrow bead of liquid around the edges of the pan, occasionally patting the bread down into the liquid.
Place the pan in a preheated oven at 350°F (177°C).
Immediately lower the heat to 300°F (149°C) and bake for 40 minutes until puffy, then bake for an additional 15-20 minutes.
To serve, place a slice of bread pudding on a dessert plate and pour the lemon sauce on top.

Lemon sauce

Squeeze 2 tbsp of juice from the lemon halves and place the juice in a 1 qt (946 ml) saucepan.
Add the lemon halves, water, and sugar to the saucepan and bring it to a boil.
Stir in the dissolved cornstarch and vanilla.
Cook over high heat for 1 minute, stirring constantly.
Strain the sauce, squeezing it from the lemon rinds.
This recipe makes about 0.75 cup of lemon sauce.
Serve the sauce warm over a slice of bread pudding.
Enjoy!

Variations

For a twist on the classic, consider adding different dried fruits such as chopped apricots or cranberries instead of raisins. Chocolate chips can be a delightful addition for chocolate lovers. For a nut-free version, omit the pecans or replace them with seeds like pumpkin or sunflower.

Cooking Tips & Tricks

For the best texture, use bread that is at least a day old; fresh bread tends to become too mushy. If your bread is too fresh, you can cube it and lightly toast it in the oven for a few minutes. When mixing your custard, ensure that the sugar is completely dissolved to avoid a grainy texture. For a more intense lemon flavor in the sauce, add the zest of the lemon before squeezing the juice. Always strain your lemon sauce to remove any seeds or pulp for a smooth finish.

Serving Suggestions

Serve this bread pudding warm, with the lemon sauce drizzled generously over each slice. For an extra indulgence, accompany it with a scoop of vanilla ice cream or a dollop of whipped cream. A sprig of fresh mint or a sprinkle of lemon zest can add a refreshing touch to the presentation.

Cooking Techniques

The key to a perfect bread pudding is in the soaking. Ensure the bread is thoroughly soaked in the custard mixture for a uniform texture. Baking at a lower temperature after the initial high heat helps the pudding to set without burning the top.

Ingredient Substitutions

If you're out of nutmeg or cinnamon, pumpkin pie spice makes a great substitute. Almond milk or coconut milk can replace regular milk for a dairy-free version. For a vegan option, use flax eggs instead of regular eggs and a plant-based butter substitute.

Make Ahead Tips

Bread pudding is an excellent make-ahead dessert. You can prepare the pudding and let it soak overnight in the refrigerator before baking. The lemon sauce can also be made ahead and gently reheated before serving.

Presentation Ideas

Serve the bread pudding in individual ramekins for a more elegant presentation. Garnish with a thin lemon slice and a sprinkle of powdered sugar for a touch of sophistication.

Pairing Recommendations

A sweet dessert wine like Moscato or a late-harvest Riesling pairs beautifully with the citrus notes of the lemon sauce. For a non-alcoholic option, a lemon-flavored herbal tea complements the dessert's flavors.

Storage and Reheating Instructions

Store leftover bread pudding covered in the refrigerator for up to 3 days. Reheat in the microwave or in the oven until warmed through. The lemon sauce should be stored separately in the refrigerator and warmed gently before serving.

Nutrition Information

Calories per serving

A single serving of Bread Pudding with Lemon Sauce contains approximately 350 calories. The majority of these calories come from the carbohydrates and fats in the ingredients.

Carbohydrates

This bread pudding, primarily made from bread, sugar, and milk, is high in carbohydrates. A single serving contains approximately 60 grams of carbohydrates. The majority of these carbs come from the sugar and bread, providing quick energy. However, this dish should be consumed in moderation, especially by those monitoring their carbohydrate intake.

Fats

The fats in this recipe come from the eggs, butter, and milk. A serving of bread pudding with lemon sauce contains about 10 grams of fat, with 5 grams being saturated fat from the butter and milk. Using low-fat milk can reduce the fat content, but the dish will lose some of its richness.

Proteins

Each serving of bread pudding provides about 8 grams of protein, mainly from the eggs and milk. This makes the dish a decent source of protein, contributing to muscle repair and growth.

Vitamins and minerals

This dessert offers a range of vitamins and minerals, particularly from the eggs and milk, which are good sources of calcium, vitamin D, and B vitamins. The lemon sauce provides vitamin C, essential for immune function and skin health.

Alergens

Common allergens in this recipe include eggs, milk, and nuts (pecans). Those with allergies to these ingredients should avoid this dish or find suitable substitutions.

Summary

While Bread Pudding with Lemon Sauce is a comforting and delicious dessert, it is high in sugars and fats. It provides a moderate amount of protein and some essential vitamins and minerals. Enjoy it as an occasional treat within a balanced diet.

Summary

Bread Pudding with Lemon Sauce is a timeless dessert that offers a comforting taste and texture, enhanced by the zesty brightness of the lemon sauce. While indulgent, it can fit into a balanced diet when enjoyed in moderation. This recipe is versatile, allowing for various substitutions and variations to suit different dietary needs and preferences. Whether made ahead for a gathering or whipped up as a treat, this bread pudding is sure to delight.

How did I get this recipe?

The first time I saw this recipe, I was immediately hooked. It was a rainy afternoon, and I was flipping through an old cookbook that my mother had passed down to me. As I turned the yellowed pages, a picture of a warm and comforting bread pudding with lemon sauce caught my eye. The recipe looked simple enough, but the combination of flavors intrigued me.

I had always loved baking, ever since I was a little girl watching my own grandmother in the kitchen. She was a master baker, and I always admired the way she could transform simple ingredients into delicious treats. I remember watching her mix and knead dough, her hands expertly shaping loaves of bread and rolling out pie crusts. She always told me that the key to good baking was patience and love.

As I read through the recipe for the bread pudding with lemon sauce, memories of my grandmother flooded back to me. I could almost smell the sweet aroma of freshly baked bread wafting through her kitchen. I knew that I had to try making this dessert for myself.

I gathered the ingredients and set to work in my own kitchen. I mixed together chunks of stale bread, eggs, sugar, milk, and a touch of cinnamon. As I poured the mixture into a baking dish and popped it into the oven, I could hardly wait for it to bake.

The scent of warm bread and cinnamon filled the air as the pudding baked. I watched through the oven door, my mouth watering in anticipation. When the timer finally went off, I pulled the pudding out of the oven and let it cool slightly before serving.

I spooned a generous portion of the bread pudding onto a plate and drizzled it with the tart lemon sauce. As I took my first bite, I closed my eyes and savored the flavors. The pudding was rich and creamy, with just the right amount of sweetness. The lemon sauce added a bright and tangy contrast that elevated the dish to a whole new level.

I knew that I had found a new favorite recipe. The bread pudding with lemon sauce quickly became a staple in my kitchen, and I couldn't wait to share it with my family and friends. Every time I made it, I felt a connection to my grandmother and her love for baking.

Over the years, I made the bread pudding with lemon sauce countless times. I experimented with different variations, adding raisins or nuts, or swapping out the lemon sauce for a creamy vanilla custard. Each time, the dessert brought smiles to the faces of those who tried it.

As I grew older, I continued to hone my skills in the kitchen, always drawing inspiration from the recipes and techniques that had been passed down to me. I learned to trust my instincts and to follow my heart when it came to cooking and baking.

Now, as I sit here with a cup of tea and a slice of bread pudding with lemon sauce, I can't help but feel grateful for the recipe that started it all. It may have been a simple dessert, but it holds a special place in my heart. It is a reminder of the love and passion that I inherited from my grandmother, and the joy that comes from sharing good food with the ones you love. And for that, I am truly thankful.