Sunday, September 19, 2010

Traditional Bread Pudding

Because fall is approaching and I was perusing food pictures that are waiting to be blogged, I decided to post the Luby's Bread Pudding recipe. I know what you are thinking...Luby's...yuck! I happen to love Luby's and treasure my eating there with my family dearly. There are definitely some items I wouldn't touch with a ten foot pole, but most of their items are quite good. I also like that I can go and eat the veggie plate (with either 3 or 4 veggies and a roll) and Matt can still get his carnivorous intake (by ordering the Luann with a meat, two veggies, and a roll).

The bread pudding recipe is good. I cannot vouch for the bread pudding in the actual restaurant. In fact, restaurant bread puddings in general should be avoided (except for Madden's blackberry pudding...which I might have the recipe for...I'm not at liberty to say). The recipe for this bread pudding is traditional and comes out slightly crunchy on top with perfect bread pudding softness under the top layer. The egg mixture, bread, raisins, and pecans mix well together. My Grandaddy loved this bread pudding so much that he would specifically go to restaurants, order it, taste it, then proceed to tell the waiter and manager that mine was better!

Here is their actual recipe, I will add my modifications at the bottom...

Luby’s Bread Pudding with Lemon Sauce
“A Most Requested Recipe”

6 T granulated sugar
2 T ground cinnamon

3 c milk
7 extra-large eggs
3/4 c granulated sugar
1/2 t vanilla

6 oz. (6 to 8 slices) white bread,
torn into 1/2-inch pieces
1/4 c raisins

3/4 c granulated sugar
1/2 c fresh lemon juice
2 T cornstarch
1 T plus 1 1/2 t water
4 drops yellow food color

1. Heat oven to 350 degrees.
2. For cinnamon sugar, in small bowl, mix together sugar and cinnamon.
3. For pudding, in large bowl, whisk together milk, eggs, sugar, and vanilla until well blended.
4. Place bread in 2-quart baking dish. Sprinkle raisins. Pour milk mixture over bread and raisins. Sprinkle with cinnamon sugar. 5. Cover with foil.
6. Bake 45 minutes.
7. Remove foil and continue baking 10 minutes.
8. For sauce, in small saucepan, combine sugar and lemon juice. Mix well. Bring to a boil over medium heat.
9. In custard cup or small bowl, mix cornstarch, water, and food color until cornstarch is completely dissolved. Add to saucepan,
stirring constantly until mixture thickens. Serve over pudding.

Serves 8.

We usually add more raisins (sprinkle them in until "it looks right") and add pecans (same amount as raisins). We also make extra cinnamon sugar and sprinkle a bit throughout the bread mixture. Lastly, we have never made the lemon sauce, instead we serve it warm with a healthy dose of heavy whipping cream poured on top. So enjoy this decidedly fall/winter dessert. It always makes an appearance at my Dad's for Christmas dinner with Prime Rib and other traditional Charles Dickens like fare...

1 comment:

McKay said...

Mmm, bread pudding.