Lemon Raspberry Bread Pudding with Lemon Sauce

Ingredients

  • 2 c. milk
  • 2 c. heavy cream
  • 2 Tbls. grated lemon zest
  • 6 eggs
  • 2 c. white sugar
  • 1/4 c. fresh lemon juice
  • 1 Tbls. vanilla
  • 1/4 t. salt
  • 1-1/2 lb. loaf of Challah bread, diced
  • 1-1/2 c. fresh raspberries or 12 oz. pkg. frozen, do not defrost

Lemon Sauce

  • 3 eggs
  • 1/2 c. white sugar
  • 1/2 c. fresh lemon juice
  • 1 Tbls. grated lemon zest
  • 2 Tbls. melted butter

Instructions

Preheat oven to 300 degrees.

Scald (just until it starts to boil) milk and cream with lemon zest. Meanwhile, beat together the eggs, sugar, lemon juice, vanilla and salt. Add about one third of the hot cream mix to the eggs, a small amount at a time, stirring continuously to keep eggs from scrambling. Stir in the remaining cream mixture. Toss with diced bread and raspberries; transfer to refrigerator and let soak until liquid has been absorbed, about 1 hour.

Scoop mixture into a greased 3-quart ceramic baking dish. Cover with lid or foil and bake for 45 minutes. Remove cover and raise heat to 350 degrees for 15 minutes to crisp the top. Cool slightly and cut bread pudding into squares and serve hot with lemon sauce.

Lemon sauce: Beat together eggs and sugar. Add lemon juice and zest, and then add melted butter. Cook all together in a sauce pan until thickened. Stir constantly. If sauce gets too thick, whisk in a little water to thin it to pouring consistency.

NOTE: Makes about 1-1/2 cups. You may want to double this recipe if you like a lot of sauce.