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Bread Pudding with Lemon Sauce
Ingredients
- 1 lemon, rind grated
- 4 tablespoons lemon juice
- 1/4 cup golden raisins
- 1/4 cup muscat raisins
- 1/4 cup cognac
- 3 cups challah or egg bread, crusts removed, cut into 1/2-inch squares
- 3 cups Italian bread, crusts removed, cut into 1/2-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
- 3 teaspoons grated lemon rind
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. Wine Pairing: We recommend Oloroso Dulce, with a rich texture and intense flavors of nuts and coffee. The nutty flavor complements the cognac in the recipe.
Preparation
- Soak raisins in cognac with lemon rind overnight. Drain.
- 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.
- Scald the cream with the vanilla bean. Cool slightly. Remove vanilla bean, split it open, and scrape the seeds into the cream.
- Beat the eggs with the sugar until light. Gradually pour in the cream. Add the nutmeg. Pour over the bread.
- 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.
- 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.
- To serve, unmold warm pudding onto a serving plate and serve with a bowl of lemon sauce.