Shaker Lemon Meringue Bread Pudding Recipes

Steps:

• Cut the bread into 1-inch cubes. Spread out on a baking sheet to dry out for at least 1 hour or overnight.
• Grease a 9-inch-by-13-inch baking dish with butter.
• Whisk together the half-and-half, eggs and lemon zest and juice. Add the sugar and stir until it dissolves. Put the bread cubes in the prepared baking dish. Pour the liquid over the bread. Let the bread soak up the liquid while you preheat the oven to 325 degrees F.
• Bake until the crust is golden brown, 50 to 55 minutes. Let rest for at least 15 minutes.
• Serve warm with Bourbon Whipped Cream.
• Combine the heavy cream, sugar and bourbon in a large mixing bowl with an electric mixer and begin mixing immediately on high speed until stiff, about 4 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray an 8x11 inch casserole with nonstick spray.
• In a large bowl, combine bread cubes, 1 cup sugar, salt, cinnamon, and nutmeg. Mix in raisins, if desired.
• In another bowl, blend milk, melted butter, and eggs. Add wet ingredients to dry, and mix together without turning bread mixture into mush. Pour mixture into prepared casserole dish.
• Place casserole dish into a larger baking pan. Pour hot water into baking pan about 1/3 up the side of the casserole dish, creating a water bath. Bake for 45 minutes.
• In a small saucepan, combine 1/2 cup sugar, cornstarch, 1 cup hot water, 2 tablespoons butter, lemon juice, and lemon zest. Cook on medium heat until bubbling and thickened. Stir constantly to avoid scorching. Serve with bread pudding.

Steps:

• Spray 1 ½ qt casserole with nonstick spray. Place bread on baking sheet. Bake at 250 until dry, but still slightly soft in the center, about 20 minutes. Process bread in food processor until crumbs are medium size. Increase oven temp to 350. Combine milk, lemon zest and vanilla bean in medium saucepan. Bring to boil over moderate heat. Remove from heat. Cover and let cool 20 minutes. Strain milk into bowl, scrape seeds from vanilla bean into milk and stir in bread crumbs. Blend 1/3 c sugar with butter in medium bowl. Mix in egg yolks and grated lemon zest. Add milk-bread crumb mixture and stir well to combine. Pour into casserole. Set dish in pan filled with enough warm water to reach halfway up the sides. Bake 20-25 minutes until pudding is set. Beat all 4 egg whites in medium bowl with mixer until foamy. Add cream of tartar and beat until soft peaks form. Gradually beat in remaining 2 T sugar until stiff. Drizzle in lemon juice and beat until whites are firm and silky, about 30 seconds. Spoon meringue over warm pudding, mounding it to form peaks. Bake until peaks are golden brown, about 15 minutes. Serve warm or cold.6 servings 217 calories

Steps:

• Toss bread and raisins in an ungreased 1-1/2-qt. baking dish. In a small saucepan, combine milk, sugar, butter and salt; cook and stir until butter melts. Remove from the heat. Whisk eggs and vanilla in a small bowl. Stir a small amount of the hot milk mixture into the egg mixture; return all to the pan, stirring constantly. Pour over bread and raisins. , Place dish in a larger baking pan. Fill larger pan with hot water to a depth of 1-in. Bake, uncovered, at 350° for 50-60 minutes or until a knife inserted in the center comes out clean. , For sauce, combine the sugar and cornstarch in a saucepan. Stir in water until smooth. Bring to a boil over medium heat; cook and stir for 1-2 minutes, or until thickened. Remove from the heat. Stir in lemon juice, zest and butter until butter melts. Serve over warm or cold pudding. Refrigerate any leftovers.

Steps:

• MERINGUE: Preheat oven to 375°F.
• Place the egg whites and cream of tartar in a bowl and beat with an electric mixer on high speed for 2 minutes or until soft peaks form. (When the beaters are lifted out of the bowl, they form peaks that fold over.) Add the sugar and beat for 1 minute or until thick and glossy. Form 4 mounds of meringue in an 8 or 9 inch shallow baking dish and bake for 10 to 12 minutes or until golden brown on the edges.
• FILLING: Place the sugar, cornstarch salt and water in a small saucepan and cook over medium high heat, stirring frequently, for 5 minutes or until it begins to boil. Boil for 1 minute. Place the egg yolks in a small bowl and beat slightly. Very slowly whisk some of the hot mixture into the eggs to temper them. Pour the eggs into the pan and cook over low heat, stirring constantly, for 1 minute or until the mixture barely begins to bubble. (Do not allow the pudding to boil or the eggs will curdle.) Remove the pan from the heat and stir in the butter and lemon juice.
• Carefully pour the pudding around the meringue. The meringue may loosen on their own and pop to the top of the pudding. If they do not, carefully run a knife or spatula around them to loosen them. Refrigerate for at least 1 hour, or until ready to serve.

Steps:

• In a small saucepan, combine 2/3 cup sugar and cornstarch. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer., Remove from the heat. Stir a small amount of hot filling into egg; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in lemon juice. butter and zest. Pour into four 6-oz. custard cups; set aside. , In a small bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Immediately spread meringue over lemon mixture, sealing edges to sides of cups. Bake at 375° for 5-7 minutes or until golden brown.