Raspberry Lemon Bread Pudding with Lemon Sauce

Yield:
10 servings

Ingredients:

  1. 2 cups milk
  2. 2 cups heavy cream
  3. 2 Tablespoons grated lemon zest
  4. 6 eggs
  5. 2 cups granulated sugar
  6. 1/4 cup fresh lemon juice
  7. 1 Tablespoon vanilla extract
  8. 1/4 teaspoon salt
  9. 2 pints fresh raspberries OR 1 pkg (12 ounce) frozen raspberries, do not defrost
  10. 1 1/2 pounds challah bread, diced (1 large loaf)
  11. Lemon Sauce:
  12. 3 eggs
  13. 1/2 cup granulated sugar
  14. 1/2 cup lemon juice
  15. 1 Tablespoon grated lemon zest
  16. 2 Tablespoons melted butter
Directions:

Scald milk and cream with 2 tbsp lemon zest.

Meanwhile, beat together 6 eggs, sugar, 1/4 cup lemon juice, vanilla and salt.

Temper hot cream into egg mix. Toss with diced bread and raspberries. Soak until liquid has been absorbed, about 1 hour.

Preheat oven to 300 degrees F

Scoop mixture into a large 3- quart baking dish. Place dish into a pan filled with hot water to form a water bath. Bake, covered, 45 minutes.

Remove cover and raise heat to 350 degrees F for 15 minutes to crisp the top. Cool slightly and cut bread pudding into squares. Serve hot with warm Lemon Sauce.

Lemon Sauce:
Beat together 3 eggs and 1/2 cup sugar. Add 1/2 cup lemon juice and 1 tbsp lemon zest, then add melted butter. Cook all together over a double boiler until thickened. If sauce gets too thick, whisk in a little water to thin to pouring consistency.

Note:
Nutrition information includes 2 tablespoons lemon sauce with each serving.


TDS 3