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Raspberry Lemon Bread Pudding Recipe
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Raspberry Lemon Bread Pudding

2 C. milk
2 C. heavy cream
2 T. grated lemon zest
6 eggs
2 C. sugar
1/4 C. fresh lemon juice
1 T. vanilla
1/4 t. salt
2 pints fresh raspberries or 1 package (12 oz.) frozen raspberries, not defrosted
1 1/2 lbs. challah bread, diced (1 large loaf)

Scald milk and cream with lemon zest. Meanwhile, beat together the eggs, sugar, 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 300F. Scoop mixture into a large ceramic baking dish (about 3-quart size). Place dish into a pan filled with hot water to form a water bath. Bake, covered, 45 minutes. Remove cover and raise heat to 350F. for 15 minutes to crisp the top. Cool slightly and cut bread pudding into squares. Serve hot with warm Lemon Sauce.

Makes 8 to 10 servings.

Lemon Sauce
1/2 C. sugar
1/2 C. fresh lemon juice
1 T. grated lemon zest
2 T. melted butter

Beat together eggs and sugar. Add lemon juice and zest, then add melted butter. Cook all together over a double boiler till thickened. If sauce gets too thick, whisk in a little water to thin it to pouring consistency.

Makes about 1 1/2 cups.


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