Homemade Bread Pudding Recipe Video

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!

Summary

CuisineCourse
TasteMethod
SpecialityMain Ingredient
Interest Group

Ingredients

 Golden raisins1⁄4 Cup (4 tbs)
 Muscat raisins1⁄4 Cup (4 tbs)
 Cognac1⁄4 Cup (4 tbs)
 Lemon1 , rind grated
 Muffin breads3 Cup (48 tbs), crusts removed, cut into 0.5 inch squares
 Italian bread3 Cup (48 tbs), crusts removed, cut into 0.5 inch squares
 Whipping cream3 Cup (48 tbs)
 Vanilla bean1 (2 Inches Long)
 Eggs6
 Nutmeg1⁄2 Teaspoon
 Lemon sauce1 Tablespoon
 Sugar3⁄4 Cup (12 tbs)
 Cornstarch1 1⁄2 Tablespoon
 Salt1⁄6 Teaspoon
 Hot water1 1⁄4 Cup (20 tbs)
 Unsalted butter3 1⁄2 Tablespoon
 Lemon juice4 Tablespoon
 Grated lemon rind3 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 8810 Calories from Fat 4045

% Daily Value*

Total Fat 456 g702.2%

Saturated Fat 196.1 g980.5%

Trans Fat 0 g

Cholesterol 2617.3 mg

Sodium 6680.2 mg278.3%

Total Carbohydrates 994 g331.3%

Dietary Fiber 37.9 g151.5%

Sugars 420.6 g

Protein 141 g282.7%

Vitamin A 56.3% Vitamin C 156.7%

Calcium 102% Iron 487.9%

*Based on a 2000 Calorie diet

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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