Lemon Bread Pudding

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Lemon Bread Pudding to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Lemon Bread Pudding, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 3 slices day-old bread, cubed
• 3/4 cup raisins
• 2 cups milk
• 1/2 cup sugar
• 2 tablespoons butter or margarine
• 1/4 teaspoon salt
• 2 eggs
• 1 teaspoon vanilla extract
• LEMON SAUCE:
• 3/4 cup sugar
• 2 tablespoons cornstarch
• 1 cup water
• 3 tablespoons lemon juice
• 2 teaspoons grated lemon peel
• 1 tablespoon butter or margarine

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Toss bread and raisins in an ungreased 1-1/2-qt. baking dish. in a saucepan, combine milk, sugar, butter and salt; cook and stir until butter melts

Step 2: Technique & Execution

Remove from the heat

Step 3: Technique & Execution

Whisk eggs and vanilla in a small bowl; gradually stir in a small amount of the hot mixture

Step 4: Technique & Execution

Return all to the pan and mix well

Step 5: Technique & Execution

Pour over bread and raisins

Step 6: Technique & Execution

Set the dish in a larger baking pan; add 1 in. of hot water