Louisiana Bread Pudding with Lemon Sauce
Indulge in the comforting flavors of the South with this Louisiana Bread Pudding with Lemon Sauce, a classic dessert that's both rich and refreshing. Made with cubes of day-old French bread soaked in a creamy custard infused with warm cinnamon and vanilla, this pudding is baked to golden perfection and served with a vibrant, tangy lemon sauce. The addition of golden raisins adds a touch of sweetness, though it's entirely optional. Perfect for cozy gatherings or as a decadent finish to any meal, this recipe combines the rustic charm of traditional Southern bread pudding with the bright zest of citrus. Ready in just under 90 minutes, it's an elegant yet approachable dessert that will captivate your taste buds.
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Recipe Information
Ingredients
- 8 cups day-old French bread
- 4 cups whole milk
- 4 large eggs
- 1.5 cups granulated sugar
- 1 stick unsalted butter, melted
- 2 teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
- 0.5 cup golden raisins (optional)
- 0.25 cup fresh lemon juice
- 1 teaspoon lemon zest
- 0.75 cup granulated sugar (for sauce)
- 2 tablespoons unsalted butter
- 1 tablespoon cornstarch
- 1 cup water
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
Cut the French bread into 1-inch cubes and place them in a large mixing bowl.
In a medium-sized bowl, whisk together the whole milk, eggs, 1.5 cups of granulated sugar, melted butter, vanilla extract, and cinnamon until well combined.
Pour the custard mixture over the bread cubes, tossing gently to ensure all the bread is evenly soaked. Let the mixture sit for about 10 minutes to allow the bread to absorb the liquid.
If using golden raisins, scatter them evenly over the soaked bread mixture and gently fold them in.
Transfer the bread mixture into the prepared baking dish and spread it out into an even layer. Bake for 45-55 minutes, or until the top is golden and the pudding is set in the center.
While the bread pudding bakes, prepare the lemon sauce. In a small saucepan, combine the sugar, water, and cornstarch. Whisk until the cornstarch is dissolved.
Cook the mixture over medium heat, stirring constantly, until it thickens and begins to bubble.
Remove the saucepan from the heat and stir in the butter, fresh lemon juice, and lemon zest until smooth.
Once the bread pudding has finished baking, remove it from the oven and let it cool for 10 minutes before serving. Drizzle the warm lemon sauce over individual portions and serve immediately.
Nutrition Facts
Calories |
1161 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.1 g | 37% | |
| Saturated Fat | 14.1 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 144 mg | 48% | |
| Sodium | 1597 mg | 69% | |
| Total Carbohydrate | 194.1 g | 71% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 71.8 g | ||
| Protein | 30.2 g | 60% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 219 mg | 17% | |
| Iron | 7.3 mg | 40% | |
| Potassium | 566 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
