Raspberry Lemon Bread Pudding Recipe



Raspberry Lemon Bread Pudding Recipe

Ingredients :
6 cups (about 4-1/2 ounces) French bread
1 package (8-1/2 ounces) crushed Girl Scout Lemonades™ cookies
6 ounces (about 1 cup) fresh raspberries
3/4 cup sugar
1-1/3 cups 2% milk
1/2 cup heavy whipping cream
2 large eggs, lightly beaten
2 tablespoons lemon juice
1 tablespoon grated lemon peel
LEMON SAUCE:
1/2 cup sugar
1 tablespoon cornstarch
1/2 cup heavy whipping cream
1 tablespoon butter
1/4 cup lemon juice

Preheat oven to 350°. Place bread cubes in a greased 11x7-in. baking dish; sprinkle cookies and raspberries on top. Combine next six ingredients; pour mixture over bread cubes. Bake until a knife inserted in the center comes out clean, 35-45 minutes. Remove from oven; keep warm.
Meanwhile, prepare lemon sauce by combining sugar and cornstarch in a small saucepan. Whisk in heavy whipping cream and butter. Bring to a boil over medium heat; cook 1 minute, stirring constantly. Remove from heat; cool 15 minutes. Whisk in lemon juice.
Serve pudding warm with lemon sauce.

Nutrition Facts :
1 serving: 700 calories, 30g fat (17g saturated fat), 126mg cholesterol, 290mg sodium, 101g carbohydrate (65g sugars, 9g fiber), 10g protein.


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