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Raspberry Lemon Bread Pudding with Lemon Sauce

Yield: 10 servings

Ingredients

2 cups milk

2 cups heavy cream

2 Tablespoons grated lemon zest

6 eggs

2 cups granulated sugar

1/4 cup fresh lemon juice

1 Tablespoon vanilla extract

1/4 teaspoon salt

1 1/2 pounds challah bread, diced (1 large loaf)

2 pints fresh raspberries OR 1 pkg (12 ounce) frozen raspberries, do not defrost

Lemon Sauce:

3 eggs

1/2 cup granulated sugar

1/2 cup lemon juice

1 Tablespoon grated lemon zest

2 Tablespoons melted butter

Add To

Nutrition Facts

Yield: 10 servings

Approximate Nutrient Content per serving:

Calories: 677

Calories From Fat: 252

Total Fat: 28g

Cholesterol: 258mg

Sodium: 519mg

Total Carbohydrates: 93g

Protein: 14g

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

Scald milk and cream with 2 tbsp lemon zest.

Meanwhile, beat together 6 eggs, sugar, 1/4 cup lemon juice, vanilla and salt.

Temper hot cream into egg mix. Toss with diced bread and raspberries. Soak until liquid has been absorbed, about 1 hour.

Preheat oven to 300 degrees F

Scoop mixture into a large 3- quart baking dish. Place dish into a pan filled with hot water to form a water bath. Bake, covered, 45 minutes.

Remove cover and raise heat to 350 degrees F for 15 minutes to crisp the top. Cool slightly and cut bread pudding into squares. Serve hot with warm Lemon Sauce.

Lemon Sauce:
Beat together 3 eggs and 1/2 cup sugar. Add 1/2 cup lemon juice and 1 tbsp lemon zest, then add melted butter. Cook all together over a double boiler until thickened. If sauce gets too thick, whisk in a little water to thin to pouring consistency.

Note:
Nutrition information includes 2 tablespoons lemon sauce with each serving.

Please note that some ingredients and brands may not be available in every store.

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