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Name: Maida Heatters Lemon Bread Pudding
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Cuisine: American
Ingredients: 2 pk Fresh raspberries in syrup; 1/3 c Lemon juice; 3 large Eggs; 4 c Milk; whole; 1 c Sugar, granulated; 10 large Eggs; 1 Egg yolk; 1 8-oz loaf French bread; 2/3 c Raisins, golden; 1/2 c Butter; unsalted cut in 1"; 1 1/4 c Sugar, granulated; rind of 2 lemons grated; 1/4 ts Salt; 1 1/2 ts Vanilla extract

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INGREDIENTS

2 pk Fresh raspberries in syrup
1/3 c Lemon juice
3 large Eggs
4 c Milk; whole
1 c Sugar, granulated
10 large Eggs
1 Egg yolk
RASPBERRY SAUCE
1 8-oz loaf French bread
2/3 c Raisins, golden
1/2 c Butter; unsalted ; cut in 1"
1 1/4 c Sugar, granulated
LEMON CURD
rind of 2 lemons ; grated
1/4 ts Salt
1 1/2 ts Vanilla extract

Servings

INSTRUCTIONS

For pudding: Cut bread in 1/2" slices. Arrange on baking sheets; bake in a 325F oven until dry, about 10 minutes, truning halfway through; do not brown. Set aside. In large bowl, beat together eggs and 1 cup sugar. Beat in milk, salt and vanilla. Set aside. Butter shallow baking dish, about 13" X 8" and arrange layer of bread slices on bottom. Spoon half of Lemon Curd over top and spread evenly. Sprinkle with half of raisins. Arrange second layer of breads, arranging at right angles to the first layer. (You may have extra bread, dont panic, savwe for crutons). Spoon remaining curd on top; sprinkle with remaining raisins. Spoon egg mixture over top; let stand at room temperature 1 hour. Sprinkle reserved 1/4 cup sugar on top. Place baking dish in large shallow pan;place both in 350F oven; pour water into large pan halfway up sides of baking dish. Bake 45 minutes or till top is puffed and just barely coloured. Serve hot or at room temperature. To serve, spoon Raspberry Sauce on to individual plates and top with square of pidding. SERVES: 12 Lemon Curd: In top of double boiler, beat together whole eggs, egg yolk and sugar until blended. Stir in lemon rind and juice; add butter. Place over hot water;cook over moderate heat, stirring and scraping sides frequently with rubber spatula, 15 to 20 minutes or until thick as mayonnaise. Remove from heat and let cool; stir occaisionally. Raspberry Sauce: Puree berries and syrup in food preocessor or blender. Pass through strainer to remove seeds. Refrigerate for later use. SOURCE: published in Toronto Star

NOTES

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Maida Heatters Lemon Bread Pudding

2 pk Fresh raspberries in syrup
1/3 c Lemon juice
3 large Eggs
4 c Milk; whole
1 c Sugar, granulated
10 large Eggs
1 Egg yolk
 RASPBERRY SAUCE
1 8-oz loaf French bread
2/3 c Raisins, golden
1/2 c Butter; unsalted cut in 1"
1 1/4 c Sugar, granulated
 LEMON CURD
 rind of 2 lemons grated
1/4 ts Salt
1 1/2 ts Vanilla extract

For pudding: Cut bread in 1/2" slices. Arrange on baking sheets; bake in a  325F oven until dry, about 10 minutes, truning halfway through; do not  brown. Set aside. In large bowl, beat together eggs and 1 cup sugar. Beat  in milk, salt and vanilla. Set aside. Butter shallow baking dish, about 13"  X 8" and arrange layer of bread slices on bottom. Spoon half of Lemon Curd  over top and spread evenly. Sprinkle with half of raisins. Arrange second  layer of breads, arranging at right angles to the first layer. (You may  have extra bread, dont panic, savwe for crutons). Spoon remaining curd on  top; sprinkle with remaining raisins. Spoon egg mixture over top; let stand  at room temperature 1 hour. Sprinkle reserved 1/4 cup sugar on top. Place  baking dish in large shallow pan;place both in 350F oven; pour water into  large pan halfway up sides of baking dish. Bake 45 minutes or till top is  puffed and just barely coloured. Serve hot or at room temperature. To  serve, spoon Raspberry Sauce on to individual plates and top with square of  pidding. SERVES: 12    Lemon Curd: In top of double boiler, beat together whole eggs, egg yolk and  sugar until blended. Stir in lemon rind and juice; add butter. Place over  hot water;cook over moderate heat, stirring and scraping sides frequently  with rubber spatula, 15 to 20 minutes or until thick as mayonnaise. Remove  from heat and let cool; stir occaisionally.    Raspberry Sauce: Puree berries and syrup in food preocessor or blender.  Pass through strainer to remove seeds. Refrigerate for later use.    SOURCE: published in Toronto Star

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Nutrition

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Serving Size: 1 Serving (452g)
Recipe Makes: 12

Calories: 800
Calories from Fat: 374 (47%)

Amt Per Serving		% DV

	Total Fat 41.6g	55 %
	Saturated Fat 15.4g	77 %
	Monounsaturated Fat 14.9g
	Polyunsanturated Fat 5.1g
Cholesterol 1447.8mg		445 %
Sodium 591.1mg		20 %
Potassium 560.5mg		15 %
Total Carbohydrate 64.1g		19 %
	Dietary Fiber 1.1g	4 %
	Sugars, other 63g
Protein 44.8g		64 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 800

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