RECIPE: Bread Pudding Recipe for Forestelves
I couldn't open your post (got that Whoops! message) but here's my favorite bread pudding recipe. It's not difficult & is really tasty.
LEMON BREAD PUDDING (serves 12)
3 eggs + 1 yolk
1 cup sugar
Finely grated zest of 2 large lemons
1/2 cup fresh lemon juice
1 stick unsalted butter in 1" pieces
In the top of a double boiler beat the eggs, yolk & sugar to mix. Stir in the zest & juice. Add the butter. Place over hot water on moderate heat. Cook uncovered, stirring & scraping the pan frequently with a rubber spatula for 15-20 minutes until the mixture is as thick as mayonnaise. It will register 180Â° on a sugar thermometer. Remove the otp of double boiler & set aside to cool, stirring occasionally. Will keep, refrigerated for several weeks.
One 8-10 oz loaf French bread
10 large eggs
1 1/4 cups sugar
1 qt milk (I use half & half)
1/4 tsp salt
1 1/2 tsp vanilla
Butter a shallow oblong 3 qt baking dish (13x8 or 9x2") & set aside. Preheat oven to 350Â°. Slice the bread 1/2" thick. Place slices on cookie sheet & bake 10-15 minutes until dry but not brown. Turn slices over when half done. Set aside.
In a large bowl beat the eggs & 1 cup of the sugar (reserve other 1/4 cup.) Beat in the milk, salt & vanilla. Set aside. In the bottom of the baking dish place a layer of the bread slices touching each other. If necessary, break a few slices to fill in spaces. Spread 1/2 of cooled lemon curd over bread. Make a 2nd layer of bread slices, these slices at right angles to the first slices. Break off a few slices to fill in if necessary. Spread remaining curd over the top.
Ladle egg & milk mixture slowly all over the top. Let stand at room temp. for 1 hour. Put rack in center of preheated oven. Sprinkle remaining 1/4 cup sugar over top of pudding. Place baking dish in a large shallow baking pan, place in oven & pour hot water into outside pan to about 1/2 the depth of the baking dish. Bake about 45 minutes until top is puffed & just barely colored. Tap the side of the baking dish & when the middle moves only slightly, it's done. Serve hot or at room temp. Serve w/raspberry sauce: puree a bag of frozen raspberries, strain out seeds & sweeten to taste.~~