New Orleans bread pudding with lemon sauce is an iconic dessert, beloved by both locals and visitors to the city. This classic bread pudding features a rich, custardy interior, slightly crisp exterior, and a creamy, tart lemon sauce. The combination of textures and flavors in this dish is simply irresistible. Whether you're looking for a special dessert for a dinner party or just a comforting treat to enjoy on a lazy afternoon, this recipe is sure to satisfy your craving for something sweet and delicious.
Check out the recipes below so you can choose the best recipe for yourself!
BREAD PUDDING WITH LEMON SAUCE I
This recipe includes directions for making lemon sauce, a perfect complement to a spicy bread pudding.
Provided by Linda
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Yield 15
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray an 8x11 inch casserole with nonstick spray.
- In a large bowl, combine bread cubes, 1 cup sugar, salt, cinnamon, and nutmeg. Mix in raisins, if desired.
- In another bowl, blend milk, melted butter, and eggs. Add wet ingredients to dry, and mix together without turning bread mixture into mush. Pour mixture into prepared casserole dish.
- Place casserole dish into a larger baking pan. Pour hot water into baking pan about 1/3 up the side of the casserole dish, creating a water bath. Bake for 45 minutes.
- In a small saucepan, combine 1/2 cup sugar, cornstarch, 1 cup hot water, 2 tablespoons butter, lemon juice, and lemon zest. Cook on medium heat until bubbling and thickened. Stir constantly to avoid scorching. Serve with bread pudding.
Nutrition Facts : Calories 264 calories, Carbohydrate 38.5 g, Cholesterol 75.1 mg, Fat 10.8 g, Fiber 0.9 g, Protein 5.2 g, SaturatedFat 6.2 g, Sodium 258.6 mg, Sugar 30.3 g
NEW ORLEANS BREAD PUDDING WITH LEMON SAUCE
I have saved this recipe from a 1983 magazine article highlighting the wonderful recipes from New Orleans. It is a little different take on an old familiar dessert.
Provided by Bren in LR
Categories Dessert
Time 2h
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In the large bowl of an electric mixer, beat the eggs on high until extremely frothy, about 3 minutes (or for about 6 minutes with a metal whisk).
- Add the sugar, cinnamon, nutmeg, vanilla extract and butter and beat on high speed until well blended.
- Beat in the milk. Stir in the raisins and pecans.
- Put the bread cubes in a greased 9 x 5 x 3 inch loaf pan.
- Pour the egg mixture over the cubes and toss until the bread is soaked.
- Let sit about 45 minutes, patting the bread down into the liquid occasionally.
- Put in a 350* oven. Immediately lower the heat to 300* and bake 40 minutes. Increase oven temperature to 425* and bake 15-20 minutes more, or until pudding is well browned and puffy.
- To serve, put 1 1/2 Tbs lemon sauce in each dessert dish, then spoon in 1/2 cup bread pudding. Top with 1/4 cup whipped cream.
- Lemon Sauce (makes about 3/4 cup).
- Squeeze the juice from the lemon halves into a 1 qt saucepan; add the lemon rinds, water and sugar; bring to a boil.
- Stir in the dissolved cornstarch and vanilla.
- Cook 1 minute over high heat, stirring constantly.
- Strain, squeezing the sauce from the lemon rind.
NEW ORLEANS STYLE BREAD PUDDING WITH WHISKEY SAUCE
Provided by Food Network
Categories dessert
Time 1h55m
Yield 10 to 12 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F.
- Place the bread in a large bowl. Grease a 9 by 13-inch casserole dish with the remaining tablespoon of butter and set aside.
- Combine the heavy cream, milk, eggs, brown sugar, vanilla, cinnamon, nutmeg, salt, and raisins in a large bowl. Whisk to mix. Pour the cream mixture over the bread, and stir to combine. Allow the mixture to sit at room temperature for 30 to 45 minutes.
- Transfer the bread mixture to the casserole dish and bake until the center of the bread pudding is set, 50 to 60 minutes.
- Garnish the bread pudding with confectioners' sugar and serve warm with warm Whiskey Sauce.
- In a 1-quart saucepan set over medium heat, combine the cream, milk, and sugar. Place the cornstarch and 1/4 cup of the bourbon in a small mixing bowl and whisk to blend and make a slurry. Pour the slurry into the cream mixture and bring to a boil. Once the sauce begins to boil, reduce the heat to a gentle simmer and cook, stirring occasionally, for 5 minutes. Remove the sauce from the heat, add the salt, and stir in the butter and the remaining 1/2 cup of bourbon. Serve warm.
LOUISIANA BREAD PUDDING WITH LEMON SAUCE
Recipe by: Jackie Milligan. A New Orleans style Mardi Gras Dessert. Bread pudding is found on the menu of almost every restaurant in New Orleans. It's a staple of the Louisiana diet, one bite of this wonderful desert and you'll know why.
Provided by pink cook
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- BREAD PUDDING: preheat oven to 350ºF. In a bowl large enough to hold bread and liquid, beat eggs with a fork until lemon yellow in color. Whisk in milk, vanilla and almond extract.
- Soak bread in egg and milk mixture until the bread has absorbed most of the liquid, about 5 to 10 minutes.
- Mix sugar, salt, spices (and chopped dates) in a separate bowl. When bread has soaked up the liquid, add dry ingredients and mix well.
- Butter a baking dish large enough to hold the bread mixture 2 -1/2 qt pan or 8x8" will work. Pour bread mixture into pan and dot top with pieces of butter.
- Bake for 30 minutes or until a cake tester or toothpick inserted into center comes out clean. Remove from oven and allow to cool or serve immediately.
- LEMON SAUCE: blend sugar, cornstarch and water in a sauce pan.
- Bring to a boil over med-high heat. Cook 2 - 3 min until mixture is thickened.
- Remove from heat and add lemon zest, lemon juice and butter.
- Cut in squares and serve warm lemon sauce over bread pudding.
Nutrition Facts : Calories 418.7, Fat 12.6, SaturatedFat 6.6, Cholesterol 61.3, Sodium 661, Carbohydrate 69.2, Fiber 2.7, Sugar 28.5, Protein 8.6
GRANDMOTHER'S BREAD PUDDING WITH LEMON SAUCE
Comforting is the best way to describe this lovely, flavorful bread pudding. And the drizzle of tangy lemon sauce offers a little zing!
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 15 servings.
Number Of Ingredients 19
Steps:
- In a large bowl, combine the first eight ingredients. Stir in bread cubes and raisins. Transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 45-55 minutes or until a knife inserted in the center comes out clean., For sauce, combine the sugar, cornstarch, salt and water in a large saucepan until smooth. Bring to a boil over medium heat, stirring constantly. Remove from the heat. , Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. , Remove from the heat; gently stir in lemon juice and butter. Serve with bread pudding. Refrigerate leftovers.
Nutrition Facts : Calories 344 calories, Fat 11g fat (6g saturated fat), Cholesterol 140mg cholesterol, Sodium 244mg sodium, Carbohydrate 55g carbohydrate (42g sugars, Fiber 1g fiber), Protein 7g protein.
NEW ORLEANS BREAD PUDDING WITH LEMON SAUCE AND CHANTILLY CREAM
Steps:
- In a large bowl of an electric mixer, beat the eggs on high speed until extremely frothy and bubbles are the size of pinheads, about 3 minutes (or with a metal whisk for about six minutes.) Add the sugar, vanilla, nutmeg, cinnamon and butter and beat on high until well blended. Beat in the milk, then stir in the raisins and pecans.
- Place the bread cubes in a greased loaf pan. Pour the egg mixture over them and toss until the bread is soaked. Let it sit until you see only a narrow bead of liquid around the pan's edges, about 45 minutes, patting the bread down into the liquid occasionally. Place in a preheated 350 degree oven. Immediately lower the heat to 300 degrees and bake 40 minutes. Increase oven temperature to 425 degrees and bake until pudding is well browned and puffy, about 15 to 20 minutes more.
- For lemon sauce, squeeze 2 tablespoons juice from the lemon halves and place juice in a 1-quart saucepan; add the lemon halves, water and sugar and bring to a boil. Stir in the dissolved cornstarch and vanilla. Cook 1 minute over high heat, stirring constantly. Strain, squeezing the sauce from the lemon rinds. Makes about 3/4 cup. Serve warm.
- To make chantilly cream, refrigerate a medium-size bowl and beaters until very cold. Combine cream, vanilla, brandy and Grand Marnier in the bowl and beat with electric mixer on medium speed 1 minute. Add the sugar and sour cream and beat on medium just until soft peaks form, about 3 minutes. Do not overbeat. Makes about 2 cups.
- To serve, put 1 1/2 tablespoons warm lemon sauce in each dessert dish, then spoon in a half cup bread pudding and top with a quarter cup chantilly cream.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
NEW ORLEANS BREAD PUDDING
"For an extra-special treat, try this sweet and buttery bread pudding," suggests Linda Weise of Payette, Idaho. "The cowboys we serve it to say it tastes like home." -Linda Wiese, Payette, Idaho
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- In a small saucepan, combine raisins and brandy. Bring to a boil. Remove from the heat; cover and set aside. Brush a shallow 2-1/2-qt. baking dish with 1 tablespoon butter; sprinkle with sugar and set aside., In a large bowl, combine the eggs, cream, brown sugar, vanilla, salt and nutmeg. Stir in remaining butter and reserved raisin mixture. Gently stir in bread; let stand for 15 minutes or until bread is softened. , Transfer to prepared dish. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean., For sauce, in a small saucepan, combine the brown sugar, cornstarch and salt; gradually add water. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in butter and vanilla. Serve with bread pudding.
Nutrition Facts : Calories 350 calories, Fat 15g fat (9g saturated fat), Cholesterol 113mg cholesterol, Sodium 341mg sodium, Carbohydrate 45g carbohydrate (33g sugars, Fiber 1g fiber), Protein 5g protein.
BREAD PUDDING WITH LEMON SAUCE
Provided by Pam Belluck
Categories dessert, side dish
Time 1h20m
Yield 10 to 12 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. To make the pudding, combine eggs and sugar in a large mixing bowl. Mix well. Add condensed milk, whole milk, vanilla, nutmeg and cinnamon. Stir to blend well.
- Butter a shallow 2-quart baking dish. Put bread cubes in the dish, and sprinkle with raisins and butter pats. Pour in egg mixture, making sure all bread cubes are covered. Cover the dish with foil.
- Put baking dish on middle rack of oven, and place a pan of water on the lower shelf directly beneath it. Bake until the mixture is browned and set, 1 hour 15 minutes.
- Meanwhile, to make the sauce, combine the sugar, cornstarch and 1 cup of water in the top half of a double boiler. Place over boiling water, and stir until thickened. Stir in lemon zest and juice, and remove from heat. Drizzle over warm pudding, and serve.
Nutrition Facts : @context http, Calories 674, UnsaturatedFat 9 grams, Carbohydrate 96 grams, Fat 28 grams, Fiber 1 gram, Protein 12 grams, SaturatedFat 17 grams, Sodium 230 milligrams, Sugar 87 grams, TransFat 1 gram
Tips:
- Use a variety of breads for a more complex flavor and texture. Stale bread is ideal, as it absorbs the custard more readily.
- Don't overcrowd the baking dish. The bread pudding should have enough room to expand.
- Bake the bread pudding until the top is golden brown and a toothpick inserted into the center comes out clean.
- Serve the bread pudding warm with a drizzle of lemon sauce.
Conclusion:
New Orleans bread pudding is a delicious and versatile dessert that can be enjoyed for breakfast, lunch, or dinner. With its rich flavor and creamy texture, it's sure to be a hit with everyone who tries it. So next time you're looking for a special treat, give this recipe a try. You won't be disappointed!
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