Wednesday, June 18, 2008

Fresh lemon sauce puts bread pudding over the top

There’s something about summer and lemons. Their gentle fragrance cools you even on the most sultry days. Add a slice of fresh lemon to iced tea or water, squirt some lemon on some shrimp kabobs, or enjoy real lemonade made with real lemons. Just the scent of lemon is refreshing.

We also like to make a lovely fresh lemon sauce to spoon over a warm bread pudding. Nothing too complex about the pudding – just our basic favorites: milk, eggs, stale bread, sugar, and some spices. The lemon sauce takes it over the top – just like the Boston Celtics did last night – yay, Boston, champs again after 22 years!


1 loaf day-old French bread, broken into pieces
1/3 cup golden raisins
Cooking spray
4 large eggs
2 cups sugar
2 teaspoons vanilla
4 cups (1 quart) whole milk
Cinnamon and/or nutmeg to taste
1/4 cup (1/2 stick) butter
1-1/2 cups confectioners’ sugar
1/4 cup fresh lemon juice

Pudding: Scatter bread pieces and raisins in cooking-sprayed 9x13-inch baking pan. Whisk together eggs, sugar, vanilla, milk, and spices. Pour liquid mixture evenly over bread. Let stand about 1/2 hour for bread to absorb liquid. Bake in preheated 350-degree F. oven for 1 hour or until pudding puffs up and browns slightly on top. Serve warm or at room temp with warm sauce.
Sauce: Melt butter in pan on stove or in microwave. Stir in confectioners’ sugar and lemon juice; whisk together until smooth. Thin out with a little water if sauce is too thick.

No comments: