Bread Pudding with Lemon Sauce
Recipe from The Food Channel

An old-fashioned steamed bread pudding flavored with lemon, nutmeg and cognac. Makes an excellent choice for a holiday dessert.


Bread Pudding with Lemon Sauce

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Servings: Serves 24
Prep Time: 30 mins
Related Categories: Bread Pudding, Christmas Desserts, Thanksgiving Desserts
 
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Ingredients
  • 1/4  cup
    golden raisins
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  • 1/4  cup
    muscat raisins
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  • 1/4  cup
    cognac
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  • 1 
    lemon, rind grated
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  • 3  cups
    muffin bread, crusts removed, cut into 1/2-inch squares
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  • 3  cups
    Italian bread, crusts removed, cut into 1/2-inch squares
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  • 3  cups
    whipping cream
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  • 1 
    vanilla bean, 2-inches long
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  • 6 
    eggs
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  • 1  cup
    sugar
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  • 1/2  teaspoon
    nutmeg
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  •  
    Lemon Sauce
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  • 3/4  cup
    sugar
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  • 1 1/2  teaspoons
    cornstarch
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  • 1/6  teaspoon
    salt
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  • 1 1/4  cups
    hot water
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  • 3 1/2  tablespoons
    unsalted butter
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  • 4  tablespoons
    lemon juice
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  • 3  teaspoons
    grated lemon rind
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Directions
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
7.
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.
8.
To serve, unmold warm pudding onto a serving plate and serve with a bowl of lemon sauce.

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