Best 2 Raspberry Lemon Bread Pudding Recipes
Indulge in a delightful culinary journey with our tantalizing Raspberry Lemon Bread Pudding recipe. This delectable dessert seamlessly blends the vibrant flavors of fresh raspberries, the zesty tang of lemon, and the comforting warmth of homemade bread, creating a symphony of flavors that will tantalize your taste buds. This article offers a selection of bread pudding recipes that cater to various dietary preferences and skill levels, ensuring that everyone can savor this classic dish. From the classic bread pudding recipe that embodies comfort food to the gluten-free and vegan variations that accommodate dietary restrictions, this article has something for every palate. Prepare to embark on a delightful culinary adventure as you explore the diverse world of bread pudding, culminating in the irresistible Raspberry Lemon Bread Pudding recipe.
Check out the recipes below so you can choose the best recipe for yourself!
KIDS CAN MAKE: RASPBERRY-LEMON BREAD PUDDING
This easy-to-make bread pudding can be baked in a coffee cup and enjoyed for brunch. For little and big kids: Let them measure the ingredients. For big kids: Let them whisk together the eggs and sugar.
Provided by Food Network Kitchen
Categories dessert
Time 2h15m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Position an oven rack in the center of the oven, and preheat to 375 degrees F. Spread the bread on a baking sheet, and bake until crispy and dried out, about 10 minutes. Let cool completely.
- Meanwhile, melt the butter in a small skillet over medium heat, and cook until it starts to bubble and foam, about 5 minutes. Continue cooking, stirring constantly, until the foam subsides and brown specks start to appear, 1 to 2 minutes. Transfer the browned butter to a small bowl, scraping the brown bits from the bottom of the skillet, and let cool slightly.
- Whisk together 1/2 cup of the sugar, the eggs, lemon zest, vanilla and salt in a large bowl until the mixture is pale and thick. Whisk in the half-and-half and 3 tablespoons of the browned butter until combined. Stir in the bread and raspberries, and let the mixture sit for 30 minutes, stirring occasionally.
- Brush the inside of six 8-ounce ramekins with the remaining browned butter, and coat with the remaining 1 tablespoon sugar, tapping out any excess. Divide the bread pudding mixture evenly among the ramekins. Set the ramekins in a large roasting pan, and carefully fill the pan with 1/2 inch of hot water. Bake until the custard is just set and the tops are lightly golden brown in spots, about 45 minutes, rotating the pan once halfway through. Let cool for 10 minutes before serving.
STEAMED LEMON RASPBERRY SPONGE PUDDING
Steps:
- Preheat oven to 375 degrees F.
- Butter and sugar ramekins and place 5 or 6 berries in each one. With a whisk attachment, whip the yolks with 1/2 cup sugar until light and fluffy. Mix in the vanilla, melted butter, lemon zest, and buttermilk.
- Stir the dry ingredients together and slowly mix them into the yolks.
- In a separate bowl, whip the whites until stiff then fold them into the batter.
- Pour the batter into the prepared molds filling almost to the top. Place them in a water bath and cover with foil. Bake for 30 minutes. Remove from the oven and let set 5 minutes before turning the cakes out of their molds.
- To serve, mash the remaining raspberries with the 1 to 2 tablespoons of sugar to make a rough pureed mash. Stir 2 tablespoons sugar into the yogurt. Place the cake on a plate and ring it with the sweetened yogurt and drizzle some raspberry mash through the yogurt.
Tips:
- Use fresh or frozen raspberries. Fresh raspberries are ideal, but frozen raspberries can also be used. If using frozen raspberries, thaw them before using.
- Use a good quality lemon curd. The lemon curd is a key ingredient in this bread pudding, so it's important to use a good quality brand. Look for a lemon curd that is made with fresh lemons and has a thick, creamy consistency.
- Don't overmix the batter. Overmixing the batter will make the bread pudding tough. Mix just until the ingredients are combined.
- Bake the bread pudding in a water bath. This will help to prevent the bread pudding from drying out.
- Serve the bread pudding warm or cold. Raspberry lemon bread pudding can be served warm or cold. If you're serving it cold, let it chill in the refrigerator for at least 2 hours before serving.
Conclusion:
Raspberry lemon bread pudding is a delicious and easy-to-make dessert that is perfect for any occasion. It's a great way to use up leftover bread, and it's also a great way to enjoy the flavors of fresh raspberries and lemons. Whether you serve it warm or cold, this bread pudding is sure to be a hit.
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