- Prep Time:30 minutes
- Cook Time:1 hour
- Serves:24
An old-fashioned steamed bread pudding flavored with lemon, nutmeg and cognac. Makes an excellent choice for a holiday dessert.
Why try? This is one incredible, classic dessert. It will melt in your mouth.
Foodie Byte: Use a pudding mold to make a beautiful presentation at the table.
View our ‘how-to’ video.
Wine Pairing: Sherry Baby, Sherry! We recommend Oloroso Dulce, with a rich texture and intense flavors of nuts and coffee. The nutty flavor complements the cognac in the recipe. For more about wine pairings, see Wineexperience.com.
Ingredients
-
1/4 cup golden raisins
-
1/4 cup muscat raisins
-
1/4 cup cognac
-
1 lemon, rind grated
-
3 cups muffin bread, crusts removed, cut into ½-inch squares
-
3 cups Italian bread, crusts removed, cut into ½-inch squares
-
3 cups whipping cream
-
1 vanilla bean, 2 inches long
-
6 eggs
-
1 cup sugar
-
1/2 teaspoon nutmeg
-
For Lemon Sauce
-
3/4 cup sugar
-
1 1/2 tablespoons cornstarch
-
1/6 teaspoon salt
-
1 1/4 cups hot water
-
3 1/2 tablespoons unsalted butter
-
4 tablespoons lemon juice
-
3 teaspoons grated lemon rind
Preparation
-
1
Soak raisins in cognac with lemon rind overnight. Drain.
-
2
Butter and sprinkle with sugar a 2-quart covered metal pudding mold, including inside of lid. Layer the bread alternatively with the plumped raisins in the mold.
-
3
Scald the cream with the vanilla bean. Cool slightly. Remove vanilla bean, split it open, and scrape the seeds into the cream.
-
4
Beat the eggs with the sugar until light. Gradually pour in the cream. Add the nutmeg. Pour over the bread.
-
5
Secure lid and steam for 1 hour on a rack in a covered kettle with enough water to come 2/3 up the side of the mold. The water should simmer gently.
-
6
To make the sauce: Combine sugar, cornstarch, and salt in top of double boiler. Add hot water and cook 3 to 5 minutes, until thick. Add the butter, lemon juice, and rind and continue cooking until smooth.
-
7
To serve, unmold warm pudding onto a serving plate and serve with a bowl of lemon sauce.
Additional Info
Copyright 2008. The Food Channel®. All Rights Reserved. For permission to use in a printed cookbook or commercial website, please contact Editor.
From The Kitchens of The Food Channel
