Donna's Peach Raspberry Bread Pudding with Lemon Sauce - Channel3000.com - WISC-TV3

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August 21, 2020 9:00 AM

Site staff

Posted: August 21, 2020 9:00 AM

Updated: August 20, 2020 5:09 PM

MADISON, Wis. — This is a moist wonderful bread pudding. Serve it with a warm lemon sauce. This recipe is for those who love bread pudding.

Ingredients

• 1 tablespoon butter
• 6 slices firm white bread
• 2 large fresh peaches, peeled and cubed
• 1 cup fresh or frozen raspberries
• 1/2 cup brown sugar
• 1/4 teaspoon nutmeg
• 1/2 teaspoon cinnamon

Liquid Mix

• 2 cups milk of your choice
• 4 eggs
• 1/4 cup Splenda or sugar
• 1/2 teaspoon salt
• 1 teaspoon vanilla
• 1 tablespoon brandy, optional

Lemon Sauce

• 2 cups milk of your choice
• 4 eggs
• 1/4 cup Splenda or sugar
• 1/2 teaspoon salt
• 1 teaspoon vanilla
• 1 tablespoon brandy, optional

Preheat oven to 350 degrees. Butter a 7 x 11 inch or a 9 x 9 inch baking pan.

Lightly butter the 6 slices of bread. Cut bread into 1/2 inch cubes. Place bread cubes in bottom of baking pan. Place peach pieces and raspberries on top of bread. Combine brown sugar, nutmeg, and cinnamon. Sprinkle mixture on top.

In a small bowl, combine all Liquid mixture ingredients. Beat well. Pour into baking pan. Using a fork, press the bread and peaches down under the liquid. Place baking pan in a larger pan of boiling hot water. Bake for 60 – 70 minutes in water bath or until a knife inserted in the center comes out clean.

For the lemon sauce, combine eggs, sugar, Splenda and lemon juice in a small saucepan. Beat well. Cook over medium heat while stirring constantly. Cook just until mixture thickens and coats a spoon. Do not over-cook or mixture will curdle. (If small lumps do form, pour sauce through a fine strainer.) Add butter and stir to mix well. Store in refrigerate until ready to use. When ready to serve, warm it in the microwave or in a sauce pan over low heat on the stove.

Serve warm sauce over the bread pudding.

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