Today Show: Raspberry-Vanilla Bread Pudding Recipe with Lemon Cream

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Kathie Lee & Hoda: Melissa d’Arabian Recipes

If you want to cook up something quick and healthy that your family will like and you won’t have to spend a lot of money this is the recipe for you. Kathie Lee and Hoda were joined by Melissa d’Arabian, author of Ten Dollar Dinners, who shared her Raspberry-Vanilla Bread Pudding with Lemon Cream Recipe. If you enjoyed this recipe from Melissa, check out her Bulgur-Stuffed Veggies Recipe and Moroccan Meatloaf Recipe.

Melissa d’Arabian: Raspberry-Vanilla Bread Pudding with Lemon Cream Recipe

Today Show: Raspberry-Vanilla Bread Pudding with Lemon Cream Recipe

Melissa d'Arabian, chef and author of Ten Dollar Dinners, who shared her Raspberry-Vanilla Bread Pudding with Lemon Cream Recipe.

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Ingredients

  • 1/2 cup whole milk
  • 1/2 cup heavy cream
  • 1/4 cup plus 1 tablespoon sugar
  • 2 teaspoons vanilla extract
  • 7 slices white sandwich bread
  • 1 tablespoon unsalted butter, at room temperature
  • 1/2 cup raspberry jam
  • Zest and juice of 1/4 lemon
  • 3 large eggs

Preparation

  1. Preheat the oven to 350 degrees F
  2. Grease an 8-inch baking dish with the butter and set aside
  3. In a small bowl, place the raspberry jam
  4. To the jam, add one tablespoon of hot water and whisk
  5. Stir in the lemon juice
  6. The consistency should be thick, yet thin enough to pour; if it is too thick, stir in one more tablespoon hot water and set aside.
  7. In a medium bowl, whisk the milk, 1/4 cup of the sugar, vanilla, eggs and 1/4 cup of the cream
  8. Slice the bread into large cubes and place half of them in the buttered baking dish
  9. Pour half of the egg mixture over the bread and then drizzle half of the raspberry sauce over the top
  10. Repeat with the remaining bread cubes, egg mixture and raspberry sauce
  11. Set aside for 15 minutes
  12. Bake the bread pudding until it is set and no longer wet looking and is golden on top, about 30 minutes
  13. You will then want to use a hand mixer and whip the remaining 1/4 cup cream and one tablespoon sugar into soft peaks
  14. Now add in the lemon zest and whip long enough to incorporate
  15. Remove the bread pudding from the oven and let cool for ten minutes
  16. To serve, place a dollop of the lemon cream onto the bread pudding

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