Dessert - Pioneer woman lemon bread pudding recipes

Author: Donnie Pena  

—Mildred Sherrer, Fort Worth, Texas Get Lemon Thyme Pudding Recipe from Food Network Get Lemon Bread Pudding Recipe from Food Network

Lemon Bread Pudding

Get Lemon Bread Pudding Recipe from Food Network
Provided by: Ree Drummond : Food Network
Total time: 165 minutes
Cook time: 20 minutes
Yields: 8 servings
Number of ingredients: 10
  • 1 loaf eggy bread such as challah or brioche
  • Softened butter, for greasing the baking dish
  • 2 cups half-and-half
  • 4 large eggs
  • Zest and juice of 2 lemons
  • 1 cup sugar
  • Bourbon Whipped Cream, recipe follows, for serving
  • 1 cup heavy cream, very cold
  • 2 tablespoons sugar
  • 2 tablespoons bourbon
How to cook:
  1. Cut the bread into 1-inch cubes. Spread out on a baking sheet to dry out for at least 1 hour or overnight.
  2. Grease a 9-inch-by-13-inch baking dish with butter.
  3. 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.
  4. Bake until the crust is golden brown, 50 to 55 minutes. Let rest for at least 15 minutes.
  5. Serve warm with Bourbon Whipped Cream.
  6. 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.
Notes: Pioneer Woman Bread Pudding Recipe Review, This Pioneer Woman bread pudding recipe adds lemon and lightness to the classic dessert—but has all the goodness of country comfort food.

Sister Schubert's Lemon Bread Pudding Recipe

Patricia Barnes, AKA Sister Schubert, prepared her special recipe for Lemon Bread Pudding. Duration: 4:16

Heavenly Lemon Bread Pudding

Heavenly Lemon Bread Pudding
This bread pudding is similar to a souffle. It will, in fact, "fall" somewhat as it cools, but you won't be disappointed with its creamy tartness. This recipe is from Texas Cooking.
Provided by: Miss Annie
Total time: 90 minutes
Cook time: 60 minutes
Prep time: 30 minutes
Yields: 7 servings
Number of ingredients: 10
  • 3 cups of day old French bread or 3 cups Italian bread, in 1/2 inch cubes
  • 4 teaspoons grated lemons, zest of
  • 1 cup whipping cream
  • 1 cup whole milk
  • 1 cup sugar
  • 3 tablespoons butter, cut into small pieces
  • 1/4 teaspoon salt
  • 4 large eggs, separated
  • 1/2 cup fresh lemon juice
  • confectioners' sugar
  • Calories: 722.6 calories
  • Fat: 27.1 grams
  • Saturated Fat: 15.2 grams
  • Cholesterol: 197.7 milligrams
  • Sodium: 810.9 milligrams
  • Carbohydrate: 102.4 grams
  • Fiber: 2.9 grams
  • Sugar: 39 grams
  • Protein: 19.8 grams
How to cook:
  1. Preheat oven to 325°F.
  2. Butter the bottom only of a 2-quart casserole or soufflé dish.
  3. Combine bread cubes and lemon zest in large bowl.
  4. Set aside.
  5. Combine whipping cream, milk, sugar, butter and salt in a heavy saucepan.
  6. Over medium heat, cook until butter melts, stirring occasionally.
  7. Pour over bread mixture, and toss.
  8. Allow to cool.
  9. Lightly beat the egg yolks, then beat in the lemon juice, and stir into the bread mixture.
  10. Set aside.
  11. Beat egg whites in large bowl of electric mixer until stiff peaks form.
  12. Do not overbeat.
  13. Gently fold egg whites into bread mixture.
  14. Pour bread mixture into prepared dish, and bake for 1 hour, or until a knife inserted 1 inch from center comes out clean.
  15. The top of the pudding should be golden brown.
  16. Cool on a wire rack for 10 minutes.
  17. Dust with confectioner's sugar, if desired.
  18. Serve warm, at room temperature or chilled.
  19. NOTE:*If your bread is less than a day old, you can"age" it by placing slices in a 300°F oven for 15 or 20 minutes, or until some of the moisture is baked out.
Notes: Sister Schubert's Lemon Bread Pudding Recipe, Patricia Barnes, AKA Sister Schubert, prepared her special recipe for Lemon Bread Pudding. Duration: 4:16

Lemon Bread Pudding

Lemon Bread Pudding
Sweet raisins and a smooth hot lemon sauce make this bread pudding extra special. Even today, I get requests for the recipe from people who tasted this traditional dessert years ago. —Mildred Sherrer, Fort Worth, Texas
Provided by: Taste of Home
Total time: 65 minutes
Cook time: 50 minutes
Prep time: 15 minutes
Yields: 6 servings
Number of ingredients: 15
  • 3 slices day-old bread, cubed
  • 3/4 cup raisins
  • 2 cups 2% milk
  • 1/2 cup sugar
  • 2 tablespoons butter
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup sugar
  • 2 tablespoons cornstarch
  • 1 cup water
  • 2 teaspoons grated lemon zest
  • 3 tablespoons lemon juice
  • 1 tablespoon butter
  • Calories: 385 calories
  • Fat: 10g fat (5g saturated fat)
  • Cholesterol: 84mg cholesterol
  • Sodium: 280mg sodium
  • Carbohydrate: 71g carbohydrate (58g sugars
  • Fiber: 1g fiber)
  • Protein: 7g protein.
How to cook:
  1. Preheat oven to 350°. Toss bread and raisins in a greased 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 hot milk mixture into egg mixture; return all to pan, stirring constantly. Pour over bread and raisins.
  2. Place dish in a larger baking pan. Fill larger pan with hot water to a depth of 1-in. Bake, uncovered, until a knife inserted in the center comes out clean, 50-60 minutes.
  3. For sauce, in a small saucepan, combine sugar and cornstarch. Stir in water until smooth. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Remove from the heat. Stir in lemon zest, juice and butter until butter is melted. Serve over warm or cold pudding. Refrigerate leftovers.
Notes: Lemon Bread Pudding, Lemon Bread Pudding ; Produce. 2 Lemons, Zest and juice of ; Refrigerated. 4 Eggs, large ; Baking & Spices. 1 Bourbon whipped cream. 1 1/8 cup Sugar ; Bread & Baked

Lemon Thyme Pudding

Get Lemon Thyme Pudding Recipe from Food Network
Provided by: Ree Drummond Bio & Top Recipes
Total time: 140 minutes
Cook time: 20 minutes
Yields: 4 servings
Number of ingredients: 13
  • 18 to 20 lemon sandwich cookies
  • 3 tablespoons salted butter, melted
  • 1 1/2 cups sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon kosher salt
  • 3 cups whole milk
  • 4 large egg yolks, beaten
  • 1/2 teaspoon fresh thyme leaves
  • 3 lemons, zested
  • 2 tablespoons salted butter
  • Canned whipped cream, for topping
  • 1 cup fresh blueberries
  • 1/4 cup fresh mint leaves
How to cook:
  1. For the crumb base: Add the cookies and melted butter to a food processor and pulverize. Divide among 6 martini glasses.
  2. For the pudding: Stir together the sugar, cornstarch and salt in a medium saucepan. Add the milk and egg yolks and whisk to combine. Add the thyme and lemon zest and heat over medium heat, stirring, until the mixture barely comes to a boil. Simmer gently until it’s thickened like custard, 6 to 8 minutes. Remove the pan from the heat and stir in the butter. Divide the pudding among the glasses over the base and chill for at least 2 hours.
  3. For serving: Top each pudding with mounds of whipped cream, then add a handful of blueberries and some mint to each one.
Notes: Pioneer Bread Pudding Recipe: How to Make It, Ingredients · 2 cups cubed day-old bread (1/2-inch pieces), crusts removed · 2 cups milk · 1/4 cup sugar · 3 tablespoons butter · Dash salt · 2 large eggs
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