Best 6 Lemon Bread Pudding With Maple Infused Whipped Cream Recipes

LEMON BREAD PUDDING

Steps:

• Cut the bread into 1-inch cubes. Spread out on a baking sheet to dry out for at least 1 hour or overnight.
• Grease a 9-inch-by-13-inch baking dish with butter.
• Whisk together the half-and-half, eggs and lemon zest and juice. Add the sugar and stir until it dissolves. Put the bread cubes in the prepared baking dish. Pour the liquid over the bread. Let the bread soak up the liquid while you preheat the oven to 325 degrees F.
• Bake until the crust is golden brown, 50 to 55 minutes. Let rest for at least 15 minutes.
• Serve warm with Bourbon Whipped Cream.
• Combine the heavy cream, sugar and bourbon in a large mixing bowl with an electric mixer and begin mixing immediately on high speed until stiff, about 4 minutes.

MAPLE BREAD PUDDING

Steps:

• In a large bowl, whisk the eggs, milk, syrup and butter; stir in bread cubes., Transfer to a well-greased 1-qt. pudding mold or ovenproof bowl; cover tightly. Place on a rack in a deep kettle; add 3 in. of hot water to pan. Bring to a gentle boil; cover and steam for 1 hour or until a knife inserted in the center comes out clean, adding water to pan as needed., Let stand for 5 minutes before unmolding onto a serving plate; serve warm with whipped cream. Refrigerate leftovers.

BLUEBERRY MAPLE BREAD PUDDING WITH LEMON WHIPPED CREAM

Steps:

• Lemon Whipped Cream: In a medium bowl, beat ½ cup heavy cream at medium speed.
• As cream begins to thicken, add grated lemon peel and powdered sugar.
• Drizzle in the lemon juice and whip until stiff. Refrigerate.
• Bread Pudding: In a medium bowl, whisk together remaining ¼ cup cream, half- &-half, maple syrup, vanilla and eggs.
• In a large bowl, pour cream mixture over bread cubes; mix well.
• Fold in blueberries.
• Pour into a 2-quart baking dish.
• Refrigerate 15 to 30 minutes.
• Preheat oven to 350°F
• Bake uncovered until set, about 30-40 minutes.
• Serve warm with lemon whipped cream on top.

MAPLE BREAD PUDDING

Steps:

• Butter a 10- or 12-inch soufflé or baking dish and put the bread in it. Cut the remaining butter into bits and combine it with all the other ingredients; pour over the bread. Submerge the bread with a weighted plate and turn the oven to 350°F.
• When the oven is hot, remove the plate (scrape any butter back onto the bread) and bake until the pudding is just set but not dry, 45 to 60 minutes. The top will be crusty and brown. Serve hot, warm, or at room temperature, with or without whipped cream.

LEMON BREAD PUDDING

Steps:

• Toss bread and raisins in an ungreased 1-1/2-qt. baking dish. In a small saucepan, combine milk, sugar, butter and salt; cook and stir until butter melts. Remove from the heat. Whisk eggs and vanilla in a small bowl. Stir a small amount of the hot milk mixture into the egg mixture; return all to the pan, stirring constantly. Pour over bread and raisins. , Place dish in a larger baking pan. Fill larger pan with hot water to a depth of 1-in. Bake, uncovered, at 350° for 50-60 minutes or until a knife inserted in the center comes out clean. , For sauce, combine the sugar and cornstarch in a saucepan. Stir in water until smooth. Bring to a boil over medium heat; cook and stir for 1-2 minutes, or until thickened. Remove from the heat. Stir in lemon juice, zest and butter until butter melts. Serve over warm or cold pudding. Refrigerate any leftovers.

LEMON BREAD PUDDING WITH MAPLE INFUSED WHIPPED CREAM

Steps:

• Preheat oven to 325°F with rack in middle.
• Put bread in a 3-quart flameproof shallow baking dish (not glass).
• Whisk zest, lemon juice, and 4 cups cream (chill remaining cup cream) in a separate bowl, then pour over bread.
• Press down with a spatula to help bread soak up some of the custard.
• Whisk together whole eggs, yolks, and sugar in a large bowl until pale and thick, about 1 minute.
• Lightly sprinkle bread with sugar and bake in a water bath until custard is barely set and edges of bread are golden, 40 to 45 minutes.
• Turn on broiler and broil bread pudding 4 to 5 inches from heat until golden-brown in spots, 2 to 3 minutes.
• Cool to warm, about 30 minutes (pudding will continue to set).
• Just before serving, beat remaining cup cream with syrup using an electric mixer or a whisk until it just holds soft peaks.
• Serve pudding, warm or chilled, with cream.