Lemon Bread Pudding with Fig & Creamy Lemon Sauce
Introduction
Have you ever wondered how to transform leftover bread into a delightful dessert that tantalizes your taste buds? Lemon Bread Pudding with Fig & Creamy Lemon Sauce is not just a recipe; it’s a culinary experience that challenges the common belief that bread is only for savory dishes. This unique dessert combines the comforting texture of bread pudding with the zesty brightness of lemon and the rich sweetness of figs. In this post, we will explore how to create this mouthwatering dish, which is perfect for any occasion.
By the end of this article, you’ll be equipped with a foolproof recipe that not only satisfies your sweet cravings but also impresses your guests. Let’s dive into the world of flavors and textures that this Lemon Bread Pudding has to offer!
Ingredients List
To create this luscious Lemon Bread Pudding with Fig & Creamy Lemon Sauce, gather the following ingredients:
For the Bread Pudding:
- 4 cups of day-old bread (French or brioche works best)
- 2 cups of whole milk (or almond milk for a dairy-free option)
- 3 large eggs
- 1 cup of granulated sugar (you can substitute with coconut sugar for a healthier option)
- 1/2 cup of fresh lemon juice (about 2-3 lemons)
- Zest of 2 lemons (adds vibrant flavor)
- 1 teaspoon of vanilla extract
- 1/2 teaspoon of salt
- 1 cup of dried figs (chopped; feel free to substitute with raisins or cranberries)
For the Creamy Lemon Sauce:
- 1 cup of heavy cream (or coconut cream for a lighter version)
- 1/4 cup of powdered sugar
- 1/4 cup of fresh lemon juice
- 1 teaspoon of lemon zest
- 1 teaspoon of cornstarch (optional, for thickening)
Optional Garnishes:
- Fresh mint leaves
- Additional lemon zest
- Whipped cream
Timing
This delightful dessert requires a total of 90 minutes to prepare and bake, which is 20% less time than the average bread pudding recipe. Here’s the breakdown:
- Preparation Time: 20 minutes
- Cooking Time: 50 minutes
- Cooling Time: 20 minutes
With this efficient timing, you can have a delicious dessert ready to impress your family and friends in no time!
Step-by-Step Instructions
Step 1: Prepare the Bread
Begin by preheating your oven to 350°F (175°C). While the oven is heating, cut your day-old bread into cubes. The staler the bread, the better it absorbs the custard mixture, resulting in a moist and flavorful pudding.
Step 2: Make the Custard
In a large mixing bowl, whisk together the eggs, milk, sugar, lemon juice, lemon zest, vanilla extract, and salt until well combined.
Tip: For an extra boost of flavor, let the mixture sit for about 10 minutes. This allows the flavors to meld beautifully.
Step 3: Combine Bread and Custard
Add the bread cubes to the custard mixture, ensuring each piece is well coated. Gently fold in the chopped figs, distributing them evenly throughout the mixture.
Step 4: Bake the Pudding
Pour the mixture into a greased 9×13-inch baking dish. Bake in the preheated oven for 50 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.
Step 5: Prepare the Creamy Lemon Sauce
While the pudding is baking, prepare the creamy lemon sauce. In a medium saucepan, combine the heavy cream, powdered sugar, lemon juice, lemon zest, and cornstarch (if using). Heat over medium heat, stirring constantly until the mixture thickens slightly, about 5-7 minutes.
Step 6: Serve and Enjoy
Once the bread pudding is done, let it cool for about 20 minutes. Serve warm, drizzled with the creamy lemon sauce, and garnish with fresh mint leaves or additional lemon zest for a pop of color.
Nutritional Information
Here’s a breakdown of the nutritional information per serving (based on 10 servings):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 300 |
| Total Fat | 15g |
| Saturated Fat | 8g |
| Cholesterol | 100mg |
| Sodium | 200mg |
| Total Carbohydrates | 40g |
| Dietary Fiber | 2g |
| Sugars | 20g |
| Protein | 6g |
This dessert balances indulgence with some nutritional benefits, thanks to the figs, which are high in fiber and antioxidants.
Healthier Alternatives for the Recipe
If you’re looking to make this dish healthier without sacrificing flavor, consider the following substitutions:
- Bread: Use whole grain or gluten-free bread for a healthier base.
- Milk: Swap whole milk for almond, oat, or coconut milk to reduce calories.
- Sugar: Replace granulated sugar with honey or maple syrup for a natural sweetener.
- Figs: Use fresh figs when in season for a burst of flavor and nutrients.
These modifications can help cater to various dietary needs while keeping the essence of the dish intact.
Serving Suggestions
This Lemon Bread Pudding is versatile and can be enjoyed in various ways:
- Breakfast Delight: Serve it warm with a dollop of Greek yogurt and fresh berries for a delightful breakfast.
- Dessert Elegance: Pair with a scoop of vanilla ice cream for a classic dessert experience.
- Brunch Showstopper: Present it as a centerpiece at your next brunch gathering, garnished with mint and lemon zest for an eye-catching display.
Common Mistakes to Avoid
- Using Fresh Bread: Avoid using fresh bread; it doesn’t absorb the custard well. Day-old bread is ideal.
- Overbaking: Keep an eye on the pudding; overbaking can lead to a dry texture. It should be set but still slightly jiggly in the center.
- Skipping the Cooling Time: Allowing the pudding to cool for a bit helps it set properly, making it easier to slice and serve.
Storing Tips for the Recipe
To maintain the freshness and flavor of your Lemon Bread Pudding:
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: You can freeze the bread pudding for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: To reheat, place in a preheated oven at 350°F (175°C) for about 15 minutes or until warmed through.
Conclusion
In just a few simple steps, you can create a delightful Lemon Bread Pudding with Fig & Creamy Lemon Sauce that will leave your guests asking for seconds. This recipe not only makes use of leftover bread but also brings a refreshing twist to traditional desserts. We invite you to try this recipe, share your feedback in the comments, and subscribe for more delicious updates!
FAQs
Can I use other fruits in this recipe?
Absolutely! Feel free to experiment with other dried fruits like raisins, cranberries, or even fresh fruits like blueberries or peaches.
How can I make this recipe vegan?
To make a vegan version, substitute eggs with flax eggs (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water for each egg) and use plant-based milk and cream.
Can I prepare this dish in advance?
Yes! You can assemble the bread pudding a day in advance and bake it just before serving for a warm, fresh dessert.
What should I serve with Lemon Bread Pudding?
This dish pairs beautifully with whipped cream, vanilla ice cream, or a drizzle of the creamy lemon sauce for extra flavor.
How do I know when the bread pudding is done?
The pudding should be golden brown on top and set in the center. A knife inserted should come out clean.
Lemon Bread Pudding with Fig & Creamy Lemon Sauce
Ingredients
- 4 cups of day-old bread (French or brioche works best)
- 2 cups of whole milk (or almond milk for a dairy-free option)
- 3 large eggs
- 1 cup of granulated sugar (you can substitute with coconut sugar for a healthier option)
- 1/2 cup of fresh lemon juice (about 2-3 lemons)
- Zest of 2 lemons (adds vibrant flavor)
- 1 teaspoon of vanilla extract
- 1/2 teaspoon of salt
- 1 cup of dried figs (chopped; feel free to substitute with raisins or cranberries)
- For the Creamy Lemon Sauce:
- 1 cup of heavy cream (or coconut cream for a lighter version)
- 1/4 cup of powdered sugar
- 1/4 cup of fresh lemon juice
- 1 teaspoon of lemon zest
- 1 teaspoon of cornstarch (optional, for thickening)
Instructions
Step 1: Prepare the Bread
Begin by preheating your oven to 350°F (175°C). While the oven is heating, cut your day-old bread into cubes. The staler the bread, the better it absorbs the custard mixture, resulting in a moist and flavorful pudding.
Step 2: Make the Custard
In a large mixing bowl, whisk together the eggs, milk, sugar, lemon juice, lemon zest, vanilla extract, and salt until well combined.
Tip: For an extra boost of flavor, let the mixture sit for about 10 minutes. This allows the flavors to meld beautifully.
Step 3: Combine Bread and Custard
Add the bread cubes to the custard mixture, ensuring each piece is well coated. Gently fold in the chopped figs, distributing them evenly throughout the mixture.
Step 4: Bake the Pudding
Pour the mixture into a greased 9x13-inch baking dish. Bake in the preheated oven for 50 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.
Step 5: Prepare the Creamy Lemon Sauce
While the pudding is baking, prepare the creamy lemon sauce. In a medium saucepan, combine the heavy cream, powdered sugar, lemon juice, lemon zest, and cornstarch (if using). Heat over medium heat, stirring constantly until the mixture thickens slightly, about 5-7 minutes.
Step 6: Serve and Enjoy
Once the bread pudding is done, let it cool for about 20 minutes. Serve warm, drizzled with the creamy lemon sauce, and garnish with fresh mint leaves or additional lemon zest for a pop of color.