Donna’s peach raspberry bread pudding with lemon sauce

Donna’s peach raspberry bread pudding with lemon sauce
Donna's peach raspberry bread pudding with lemon sauce

This is a fabulous bread pudding with a blend of sweet peaches and raspberries.
Serve it with this slightly tart, yummy lemon sauce.

1 can (12 ounces) evaporated fat-free milk
1/2 cup Splenda or sugar (or half Splenda and half sugar) 1/4 cup brown sugar 1 teaspoon lemon zest
1/4 teaspoon nutmeg 1/2 teaspoon cinnamon 1/2 teaspoon salt 3 large eggs, lightly beaten or 3/4 cup Egg Beaters 6 slices firm white bread slices, cut in 1″ cubes, (6 -7 cups of cubes) 1 large or 2 medium peaches, peeled and cut in small pieces 1 cup frozen or fresh raspberries (frozen loose packed – do not thaw) 2 tablespoon of a cinnamon and sugar mixture

Lemon Sauce

2 eggs
2/3 cup Splenda or sugar (or half Splenda and half sugar) 1/2 cup lemon juice
1 tablespoon lemon zest 1-1/2 tablespoons butter or margarine

In a large bowl, combine milk, Splenda or sugar, brown sugar, lemon zest, nutmeg, cinnamon, salt, and eggs. Beat until smooth. Stir in bread cubes. Let sit for 20 – 30 minutes to allow bread to absorb liquid.

Preheat oven to 350 degrees. Butter a 7″ x 11″ or 9″ x 9″ baking pan. Add peaches and raspberries to the bread mixture. Stir gently. Pour into baking pan. Cover with foil and bake covered for 15 minutes. Remove foil and sprinkle with cinnamon and sugar mixture. Return to the oven and bake an additional 20- 25 minutes or until knife inserted in center comes out clean.

To prepare lemon sauce, combine egg, sugar and lemon juice in a small saucepan. If using some Splenda, add it as the end of the cooking process. (Do not cook in an aluminum saucepan. It affects the color of the sauce. It may turn slightly green.) Beat well. Place over medium heat and cook, stirring constantly, just until mixture thickens and coats the spoon. (Do not overcook or the mixture will curdle. If small lumps do form, pour sauce through a fine strainer.) Add lemon zest and butter. If using Spenda, add it at this point. Stir to mix well.

Serve warm lemon sauce over bread pudding.

Note: The sauce can be made ahead and refrigerated. Re-warm sauce over low heat before serving.

Nutritional information per serving (8)

Calories: 250
Fat, gm.: 6
Protein, gm.: 9
Carbs, gm.: 40
Cholesterol, mg.: 140
Fiber, gm.: 2

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