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    You are in: Home / Recipes / New Orleans Bread Pudding With Lemon Sauce Recipe
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    New Orleans Bread Pudding With Lemon Sauce

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    1 hr

    1 hr

    Bren in LR's Note:

    I have saved this recipe from a 1983 magazine article highlighting the wonderful recipes from New Orleans. It is a little different take on an old familiar dessert.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In the large bowl of an electric mixer, beat the eggs on high until extremely frothy, about 3 minutes (or for about 6 minutes with a metal whisk).
    2. 2
      Add the sugar, cinnamon, nutmeg, vanilla extract and butter and beat on high speed until well blended.
    3. 3
      Beat in the milk. Stir in the raisins and pecans.
    4. 4
      Put the bread cubes in a greased 9 x 5 x 3 inch loaf pan.
    5. 5
      Pour the egg mixture over the cubes and toss until the bread is soaked.
    6. 6
      Let sit about 45 minutes, patting the bread down into the liquid occasionally.
    7. 7
      Put in a 350* oven. Immediately lower the heat to 300* and bake 40 minutes. Increase oven temperature to 425* and bake 15-20 minutes more, or until pudding is well browned and puffy.
    8. 8
      To serve, put 1 1/2 Tbs lemon sauce in each dessert dish, then spoon in 1/2 cup bread pudding. Top with 1/4 cup whipped cream.
    9. 9
      Lemon Sauce (makes about 3/4 cup).
    10. 10
      Squeeze the juice from the lemon halves into a 1 qt saucepan; add the lemon rinds, water and sugar; bring to a boil.
    11. 11
      Stir in the dissolved cornstarch and vanilla.
    12. 12
      Cook 1 minute over high heat, stirring constantly.
    13. 13
      Strain, squeezing the sauce from the lemon rind.

    Ratings & Reviews:

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    Nutritional Facts for New Orleans Bread Pudding With Lemon Sauce

    Serving Size: 1 (186 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 407.5
     
    Calories from Fat 141
    34%
    Total Fat 15.7 g
    24%
    Saturated Fat 6.3 g
    31%
    Cholesterol 103.1 mg
    34%
    Sodium 248.0 mg
    10%
    Total Carbohydrate 62.3 g
    20%
    Dietary Fiber 2.4 g
    9%
    Sugars 44.5 g
    178%
    Protein 7.1 g
    14%

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