Lemon Bread Pudding - Coyote Cafe, Santa Fe, Nm Recipe #375290
Serve with fresh berries. From Bon Appetit, April 1994.
by swissms
55 min | 20 min prep
SERVES 6
Lemon Curd
- 2/3 cup fresh lemon juice
- 1/2 cup sugar
- 2 large egg yolks
- 1 large egg
- 1 1/2 tablespoons freshly grated lemon zest
Pudding
- 1 cup milk (do not use low-fat or nonfat)
- 1 cup whipping cream
- 1/2 cup sugar
- 6 large egg yolks
- 4 1/2 slices firm white bread, crusts removed
- Lemon Curd:.
- Combine lemon juice, 1/2 cup sugar, 2 egg yolks, 1 egg and lemon zest in top of double boiler.
- Whisk over boiling water until mixture is thick, about 8 minutes; do not boil. Cool. (Curd can be made 4 days ahead. Cover and refrigerate.).
- Pudding:.
- Preheat oven to 350°F
- In large bowl, whisk milk, cream, sugar and 6 egg yolks to blend.
- Cut bread into quarter slices. Place 1 bread quarter in bottom of each of six 3/4-cup ramekins or custard cups.
- Divide lemon curd among ramekins.
- Cut remaining bread pieces in half and arrange pieces over lemon curd, dividing evenly.
- Divide milk mixture among ramekins. Let puddings stand until bread is soaked, pressing on bread occasionally to submerge, about 7 minutes.
- Arrange puddings in heavy large baking pan. Add enough water to pan to come halfway up sides of ramekins. Bake until puddings begin to brown and are set in center, about 35 minutes.
- Remove puddings from water and cool completely.
- Refrigerate puddings until well chilled. (Can be made 1 day ahead. Keep refrigerated.).
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5 stars