New Orleans Bread Pudding With Lemon Sauce

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READY IN: 2hrs
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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).
  • Add the sugar, cinnamon, nutmeg, vanilla extract and butter and beat on high speed until well blended.
  • Beat in the milk. Stir in the raisins and pecans.
  • Put the bread cubes in a greased 9 x 5 x 3 inch loaf pan.
  • Pour the egg mixture over the cubes and toss until the bread is soaked.
  • Let sit about 45 minutes, patting the bread down into the liquid occasionally.
  • 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.
  • 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.
  • Lemon Sauce (makes about 3/4 cup).
  • Squeeze the juice from the lemon halves into a 1 qt saucepan; add the lemon rinds, water and sugar; bring to a boil.
  • Stir in the dissolved cornstarch and vanilla.
  • Cook 1 minute over high heat, stirring constantly.
  • Strain, squeezing the sauce from the lemon rind.
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