Friday, October 1, 2010

Never Too Late For Lemon Bread Pudding


For all of you expecting a recipe on yesterday's Ruler Blog Hop, well here it is - one day late.
(If you are commenting for the Ruler Give-away.... please comment on the post below to qualify)

I sort of thought the recipe was a suggestion and not a requirement. We HAVE recipes. I just didn't want to be accused of being verbose in yesterday's post. Too well fed, yes, but not verbose. But I digress.....

This has become a Simpson Family Favorite. Simpson's get to choose the menu on their birthday, and more often than not, this is the dessert. I was never a fan of bread pudding until this recipe came along. I got this from a Chef Camp I attended about 15 years ago. The chef camp was put on by a distinguished restaurateur in a fabulous place in Northern Michigan. Just outside Charlevoix, by coincidence. The restaurant was called Tapawingo, and sadly it doesn't exist anymore. It was a 4 star restaurant and the chef won a James Beard Award. We had the best time. Four days of mincing, sauteing, chiffonade-ing, and eating. He ran the camp in the off season of late winter and early spring to keep his staff on the payroll. On the last day we all made a dish to serve at our buffet style last feast. He made this. It is heavenly.

Lemon Bread Pudding

Lemon Curd:


3 egg yolks

¼ cup freshly squeezed lemon juice

6 tbls. Granulated sugar

2 tbls. unsalted butter, at room temperature

2 teaspoons grated lemon zest

In a small, heavy bottomed saucepan, combine egg yolks, lemon juice and sugar. Cook over medium-low heat, whisking constantly, for 7 minutes, or until mixture coats the back of a spoon. DO NOT BOIL. Remove mixture from heat and add butter and zest. Set aside. If curd is not going to be used right away, lay a piece of plastic film on surface to keep a skin from forming.

For The Pudding:

¼ cup brown sugar

8 cups brioche or challah cut in 1 inch cubes

½ cup dried cherries

1 ½ cups milk

1 ½ cups heavy cream

1 tbls. Lemon zest

3 whole eggs

3 egg yolks

1 cup granulated sugar

Preheat the oven to 350 degrees. Butter bottom and sides of a pyrex loaf pan. Sprinkle bottom with brown sugar and set aside.

Toast bread cubes on a sheet pan for 10-15 minutes, or until golden. Allow cubes to cool, and then combine with dried cherries in a large mixing bowl. Set aside.

Make a custard by heating milk, heavy cream and lemon zest to almost boiling in a medium saucepan over medium heat. In a large bowl, whisk together egg yolks, whole eggs and sugar. Slowly add heated milk-cream mixture and whisk until combined. Pour warm custard over bread cubes and cherries and let mixture rest 5-10 minutes until bread cubes absorb custard. Ladle half of bread custard mixture into prepared loaf pan. Spoon lemon curd, spreading to even distribution, and top with remaining bread-custard mixture.

Prepare a water bath by placing loaf pan in a larger baking pan filled with 2 inches of hot water. Bake pudding for 60 minutes, or until a thin bladed knife inserted into the middle of dish comes out clean. Remove loaf pan from water bath and cool to room temperature. Flip pudding onto platter and slice. Refrigerate remaining bread pudding.

Bon Appetit

Laurie



38 comments:

Monica said...

Oh my gosh that sounds so good! I wish I could eat carbs right now. I'll be saving this recipe for Christmas time when I get to cheat! Thanks for sharing.

~Niki~ said...

YUM! never saw that recipe before. thanks!

Carol in E TN said...

I love lemon and this dish sounds great. Thanks for sharing.

Loris said...

Thanks for delish recipe! Can't wait to try it!

Lurline said...

Sounds wonderful - real problem - there are a few ingredients we don't get here - boo!hoo!
Hugs - Lurline♥

gaydra said...

Secret ingredient.....how cool!!! And I LOVE LOVE LOVE lemmon stuff.oh my!!!!! Thanks for the yummy recipes!
ggrob760@msn.com

Debbie said...

Lemon bread pudding goes great with those rulers!
Thanks for sharing
Debbie in WA

Pat Sloan said...

you are so good to us!!!!

Mimi Baby Yowwww said...

Did you say Lemon?? I am making this dish for sure..Thanks for sharing. Now on to the rulers...I think that it would be great to own them...

Kristen said...

Thanks! Our lemon tree will be ripe with beautiful lemons soon. I will have to try this.

Mama Pea said...

That looks pretty yummy! Stephanie in Michigan = Mama Pea

Bonnie said...

I would love to win Pat's rulers :)

WoolenSails said...

That looks absolutely delicious.
I don't think it would taste as good if I had to omit the things I can't eat, lol.

Debbie

Linda said...

I just have to try the bread pudding---I am loving the Hop.

Cranberry Country Quilters, Inc. said...

The recipe sounds delicious!
And the rulers I NEED.

Kim said...

Lemon bread pudding sounds really good. I might have to try it.

Karen in Tucson said...

I love bread pudding and yours sounds great. Also, I am anxious to measure my fabric and saguaro cacti in my yard.

Sharrieboberry said...

Oh My Goodness Gracious! OMGG. That looks delicious!

Jan said...

I love bread pudding, I think there's a comforting memory associated with it. Talk about comfort food. Thanks for this great recipe.

Linda said...

Another wonderful recipe from the "Hop"...thanks for sharing!!

Leah said...

Well the 9 eggs did it for me. The heavy cream & butter was just extra icing. Pass the Lipitor please.

Sharon said...

This dish sounds amazing. It would be great for a sunday brunch.

Carrie said...

The recipe looks and sounds amazing ~ thank you!

As for the verbosity... let it suffice to say that "some" of us don't worry about that sort of thing. :)

Maybe "we" should. ;)

Barb said...

I love bread pudding and lemon - thanks for the recipe

Anonymous said...

Laurie,
A bit of Trivia for you.....Tapawingo was Mike's home growing up. His family sold it to Pete so he could Tapawingo. Great memories of many meals there and yes this was always one of my favorite endings!
Jill

SueB said...

That looks yummy. Cant wait to try it. I love lemon. Thanks for sharing.

Amy said...

This sounds incredible, and well worth the wait! Thanks!

Texas Girl said...

Thanks for caring and sharing.
Would love to own the new rulers.

LizA. said...

Mmmm, that recipe sounds so yummy. I think I'm going to have to make it this weekend!

aztel2000 said...

I'm not so crazy about chocolate so this recipe is right up my alley. My birthday is on the 7th and if I wasn't going to be in DesMoines for the show, I would definately request this!!
Karen in Breezy Point

barefootT said...

I love lemon, I even have a pet named lemon!!! got to try this recipe :)

Bette said...

Lemon bread pudding... yummmm

Miss Jean said...

Not only is it bread pudding, but it's LEMON Bread Pudding!! OMG!!

Rhonda Beam said...

Sounds delicious. Thanks for the recipe.The hop has been fun.

rsb said...

So glad you posted the recipe for the lemon pudding. Sounds wonderful and I am not a fan of bread puddings! Can't wait to try it.

Donna Turner said...

What a heavenly recipe! I can't wait to try it. OR the rulers!

lovetostitch said...

well, i missed this Friday, but I wont miss making this!!! It's a must!! Mmmmmmm!!

VickiT said...

Oh YUM! Thank you SO much. That looks amazing. And darn - my husband doesn't like lemon anything so I guess I'll have to suffer through it myself. LOL OR I could wait until some of our kids are coming to visit and make it then but that might be too long. I LOVE lemons so yea, may need to try this very soon. I happen to have two very long loaves of French Bread in my kitchen right now too which should work just as well.

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