Bread Pudding With Lemon Sauce Recipe
Servings: 10
Ingredients
- 3 lg. Large eggs
- 1 1/4 c. sugar
- 1 1/2 teaspoon vanilla extract
- 1 1/4 teaspoon grnd nutmeg
- 1 1/4 teaspoon grnd cinnamon
- 1/4 c. unsalted butter, melted
- 2 c. lowfat milk
- 1/2 c. raisins
- 1/2 c. coarsely minced dry roasted pecans
- 5 c. very stale French or possibly Italian bread cubes with crust on (may substitute sourdough bread)
- Lemon sauce (recipe follows)
Directions
- In large bowl with electric mixer, beat Large eggs on high speed till extremely frothy and bubbles are the size of pinheads, about 3 min (or possibly with a metal whisk about 6 min). Add in sugar, vanilla, nutmeg, cinnamon and butter and beat on high till well blended. Beat in lowfat milk, then stir in raisins and pecans.
- Place bread cubes in a greased loaf pan. Pour egg mix over them and toss till bread is soaked. Let sit till you see only a narrow bead of liquid around pan's edges, about 45 min, patting bread down into liquid occasionally. Place in preheated 350 degrees oven.
- Immediately lower heat to 300 degrees and bake 40 min and puffy, about 15-20 min more. To serve, put a slice of bread pudding on a dessert plate and pour lemon sauce on top.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 115g | |
| Recipe makes 10 servings | |
| Calories 292 | |
| Calories from Fat 133 | 46% |
| Total Fat 15.47g | 19% |
| Saturated Fat 4.5g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 77mg | 26% |
| Sodium 89mg | 4% |
| Potassium 210mg | 6% |
| Total Carbs 36.16g | 10% |
| Dietary Fiber 1.6g | 5% |
| Sugars 33.16g | 22% |
| Protein 4.96g | 8% |
