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Homemade Bread Pudding

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An old-fashioned steamed bread pudding flavored with lemon, nutmeg and cognac. Makes an excellent choice for a holiday dessert. This homemade bread pudding is one incredible, classic dessert. It will melt in your mouth. Here's the recipe!
Ingredients
  Golden raisins 1⁄4 Cup (4 tbs)
  Muscat raisins 1⁄4 Cup (4 tbs)
  Cognac 1⁄4 Cup (4 tbs)
  Lemon 1 , rind grated
  Muffin breads 3 Cup (48 tbs), crusts removed, cut into 0.5 inch squares
  Italian bread 3 Cup (48 tbs), crusts removed, cut into 0.5 inch squares
  Whipping cream 3 Cup (48 tbs)
  Vanilla bean 1 (2 Inches Long)
  Eggs 6
  Nutmeg 1⁄2 Teaspoon
  Lemon sauce 1 Tablespoon
  Sugar 3⁄4 Cup (12 tbs)
  Cornstarch 1 1⁄2 Tablespoon
  Salt 1⁄6 Teaspoon
  Hot water 1 1⁄4 Cup (20 tbs)
  Unsalted butter 3 1⁄2 Tablespoon
  Lemon juice 4 Tablespoon
  Grated lemon rind 3 Teaspoon
Directions

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.

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Recipe Summary

Cuisine: 
American
Course: 
Dessert
Taste: 
Sweet
Method: 
Steamed
Occasion: 
Christmas
Ingredient: 
Milk Product
Interest: 
Kids

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