Lemon Bread Pudding
If you are looking for something a lot different from the Christmas Cakes, puddings and mince pies that you have been enjoying over the past week or so, look no further. Today I have a fabulous Lemon Bread Pudding to share with you!
This pudding is very different than my usual Lemon Curd Bread and Butter Pudding that I make.
This is light and custardy, almost soufflee-like . . .
It puffs up nice and light in the oven, but will sink upon standing, so you will want to serve as soon as possible. But don't worry, it tastes fabulous even when it sinks . . .
It is filled with lovely lemon flavour . . . from thefresh juice and lemon zest used, along with a small amount of Limencello which is totally optional, but if you have it, do use it!
Even Todd who is not overly fond of lemon anything (I know very strange indeed) enjoyed this . . .
There is also a lovely Lemon and Cardamom sauce to serve . . . . warm and spooned over the warm pudding . . . . lashings of cream could also be a nice addition, although we did not avail ourselves of it on the day.
This is seriously delicious. Cardamom and lemon are such beautiful partners . . .
Sweet, tangy and moreish. You cannot ask for much better than that!
*Lemon Bread Pudding*
Serves 6 to 7A delicious bread pudding with lovely lemon flavour, served with a fabulous warm lemon sauce.
1 1/2 TBS lemon juice
Preheat the oven to 170*C/325*F/ gas mark 3. Butter the bottom only of a 2 litre/quart baking dish.
Heat the cream, milk, sugar and butter together to melt the butter. Set aside. Put the bread into a large bowl along with the lemon zest. Toss to coat the bread with the zest. Pour in the milk mixture and set aside to cool. Whisk together the egg yolks, lemon juice and lemincello if using. Add this to the bread mixture in the bowl and combine. Whisk together the egg whites until stiff. Fold gently into the bread mixture and then pour into the prepared dish.
Bake for one hour, or until a knife inserted near the centre comes out clean.
While the pudding is baking make the sauce. Whisk together the sugar and corn flour in the top of a double boiler. Whisk in the hot water, lemon juice and Limencello, if using. Cook, whisking constantly until the mixture bubbles and thickens. Whisk in the butter and cardamom. Keep warm.
Serve the pudding spooned out into bowls with some of the sauce drizzled over top.
Heat the cream, milk, sugar and butter together to melt the butter. Set aside. Put the bread into a large bowl along with the lemon zest. Toss to coat the bread with the zest. Pour in the milk mixture and set aside to cool. Whisk together the egg yolks, lemon juice and lemincello if using. Add this to the bread mixture in the bowl and combine. Whisk together the egg whites until stiff. Fold gently into the bread mixture and then pour into the prepared dish.
Bake for one hour, or until a knife inserted near the centre comes out clean.
While the pudding is baking make the sauce. Whisk together the sugar and corn flour in the top of a double boiler. Whisk in the hot water, lemon juice and Limencello, if using. Cook, whisking constantly until the mixture bubbles and thickens. Whisk in the butter and cardamom. Keep warm.
Serve the pudding spooned out into bowls with some of the sauce drizzled over top.
I think a scoop of vanilla ice cream served on top of the warm pudding would also not go amiss! Happy New Year and Bon Appetit!
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