Lemon and Vanilla Bread Pudding Recipe:
Lemon and vanilla white bread pudding with wine soaked raisins and oat crunch on the top
This one as you already know was our dessert for this Sunday Brunch. The mission was to cook some comfort food that would give a lift to our gloomy mood, and the job was sure more than done. With each bite of this timeless recipe the smiles on our faces grew wider and by the time we finished off our mood was totally restored back to its humour.
Ingredients (Serves 4):
- 4 white bread slices
- 25 gms raisins
- 2 eggs, separated
- Brown sugar – 4 tablespoon or as per your taste
- 2 tbsp Custard powder
- 350 ml Toned Milk
- Vanilla pod, ½ split or 3 drops of essence
- Zest of 1 lemon
- Juice of I lemon, 2-3 tablespoon
- 4 tablespoon heavy cream or crème fraiche
- Softened Butter to slather the bread and grease the baking dish
- 1 tablespoon Jam, apricot or guava
- ½ teaspoon icing sugar to sift
- Handful of crunchy fruit oats
- 4-5 almonds, chopped
- 1 tablespoon red wine
- Soak the raisin in red wine and set aside, do stir occasionally.
- Beat sugar, egg yolk and lemon zest together in a medium bowl, then whisk in the custard powder until smooth and creamy. Add lemon juice and whisk again.
- Now heat milk in a non-stick saucepan and remove just before it comes to a boil. Slowly stir in the warm milk into the egg mixture.
- Now add your vanilla pods and the lime juice and set aside to rest and infuse for 30 minutes.
- Whip the cream and whisk it into the already cooled mixture.
- Grease a shallow ovenproof dish and set aside.
- Butter the breads on one side first and then follow up with a slight spread of the jam. Cut the slices into 4 triangles each and lay half of the triangles in the dish with the jam side up.
- Scatter half of the raisins and almonds and repeat with the other half of the breads.
- Scatter the remaining nuts and raisins and pour half of the custard mixture over the bread and allow soaking in for 10-15 minutes.
- Heat oven to 180C and sit the dish in a roasting tin. Fill the roasting tin with hot water so that it levels up to half the height of the baking dish.
- Now pour the remaining custard over the bread. Press the bread gently with a flat spatula, scatter the oats on top and bake for 20 minutes and then raise temperature to 190oC and bake for another 5-10 minutes until the bread turns golden on top.
- Allow the pudding to rest for 2-3 minutes then sift with icing sugar and serve warm.
Dos and Don’ts:
- Well add reduce sugar and vanilla and lemon to suit your respective preference.
- Do put the custard mixture through a sieve before adding to the bread for a smother consistency.
- Don’t pour the warm milk in one go over the egg mixture else it will all coagulate. Stir continuously and pour it slowly.
You may also like;