baguette pudding with lemon sauce

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~baguette pudding~

Using baguette for bread pudding instead of plain bread elevates this humble dessert into something really special. While I was busy in the kitchen creating this recipe, Jeff asked, “Whatcha’ makin’?” I said, “I’m making up a bread pudding recipe using baguette.” He squinched his nose at me. I said, “I know. You don’t like bread pudding. Me and Gracie will eat it.” While it was baking I made a lemon sauce and he came back out in the kitchen. “That smells good.” I said, “Yup,” and just kept right on cooking. After dinner I offered him some. “Well, I suppose I could try a little.” Yeah. Guess who had two helpings? 😉

4 cups cubed baguette, with crusts

2 and 1/4 cups milk

3/4 cup sugar

3 Tablespoons butter

1/2 teaspoon salt

3 large eggs

2 teaspoons vanilla extract

Place bread in a 1 and 1/2 quart, glass baking dish (don’t use metal for this recipe.) In a saucepan, over low heat, combine milk, sugar, butter and salt. Stir until butter melts. Remove from heat. Whisk eggs and vanilla in a small bowl. Stir a small amount of the hot milk mixture into egg mixture; return all to pan and stir well. Pour over the bread. Using a wooden spoon, moosh the bread under the egg mixture so it’s immersed somewhat. Sprinkle a little nutmeg over the top. Place this pan in a larger baking pan. Very carefully, fill the larger baking pan with boiling water so the smaller pan is about 1 inch deep in the boiling water. Bake, uncovered, in an oven that has been preheated to 350 degrees F for 50-60 minutes (until a butter knife inserted in the center of the pudding comes clean.)

~lemon sauce~

3/4 cup sugar

2 Tablespoons cornstarch

1 cup water

3 Tablespoons fresh lemon juice

zest of one lemon

2 Tablespoons butter

Mix sugar and starch in a saucepan. Stir in water until smooth. Bring to boil over medium heat. Cook 1-2 minutes, until thick. Remove from heat. Stir in lemon juice, zest, and butter. Serve over warm or cold bread pudding. Garnish with a dollop of whipped cream and lavender blossoms.



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  15 comments for “baguette pudding with lemon sauce

  1. Sarah
    August 14, 2011 at 4:11 pm

    This sounds great. If only I had some baguette’s to use. Hope to try this one! I love lemon!!

    • Melissa
      August 14, 2011 at 4:32 pm

      Enjoy, Sarah…and thanks for commenting! 🙂

  2. August 15, 2011 at 10:15 am

    Oh my gosh this sounds amazing! and it looks beautiful! i can’t wait to try it!!!

    • Melissa
      August 15, 2011 at 11:47 am

      It turned out so good! And it’s an easy one to put together. Enjoy 😉

  3. Margaret
    March 1, 2012 at 6:28 pm

    This sounds wonderful!! And I love lemon on anything.
    Can you use sour dough baguette?

    • Melissa
      March 1, 2012 at 6:30 pm

      Hi Margaret! Thanks for stopping by 🙂 I’m sure sour dough would work. xo

  4. Sheryl
    March 5, 2013 at 10:18 pm

    Shared this from La Belle Cuisine, who got it from Tea Papparazo?….when I clicked on the recipe it came to your page!!! Haha, I might have known. I LOVE your recipes but usually can’t comment on blogs because I don’t have a blog or a belong to any. I just love great food, real food with no processed ingredients. I am part of your f/b page though and have used so many of them. You rock. btw, I just happen to have fresh lemons and a chia baguette. Guess what I’m having for dessert tomorrow. :)))))

    • Melissa
      March 5, 2013 at 10:24 pm

      yay! so happy you like the recipe, Sheryl! xoxo 🙂 enjoy!

      • August 14, 2013 at 8:00 pm

        I’m really trying my best to figure this out… I was just about to comment to Melissa that this is my fave way to make bread pudding, very typical of New Orleans as we (almost) always use baguettes! Then I saw your comment, Sheryl. I’m still scratching my head… maybe the answer is that ChinDeep, Tea Paparazzo and I (La Belle Cuisine) hang out together so often! 🙂 In any case, it’s scrumptious! Here is the link to the La Belle Cuisine recipe:
        which is called “Jambalaya” Bread Pudding simply because it comes from the New Orleans Junior League cookbook ‘Jambalaya: A Collection of Cajun & Creole Favorites’ Thanks! xoxo

        • August 14, 2013 at 8:56 pm

          oooooops!!! Sorry ladies! Now that I realize Melissa posted this recipe on La Belle Cuisine, the mystery has been resolved! Please pardon the confusion! 🙁
          Sheryl, Melissa is a co-admin on La Belle Cuisine now, which means that she can post her recipes to LBC, acting as LBC, whenever she likes! 🙂 Yay!
          Hugs and lotsa love all around… ~ Michele

          • Melissa
            August 14, 2013 at 11:58 pm

            Thank you very much sweetie Michele! 🙂 xoxoxo

        • Melissa
          August 14, 2013 at 11:58 pm

          thanks for clearing that up, Michele! 🙂

  5. Danielle
    March 27, 2013 at 9:25 pm

    Oh YUM! This sounds sooooo scrumptious. I have Meyers coming out of my ears and I just purchased a baguette today for tomorrow’s dinner tomorrow…bet I can use the leftovers! Mmm! 🙂

    • Melissa
      March 27, 2013 at 10:48 pm

      Hello there sweetie Danielle! Enjoy this recipe…Gracie and Jeff went bonkers over it 🙂 xo

      • Danielle
        March 28, 2013 at 11:25 pm

        I bet they did! I sure would. I’m very excited to try it. xxx

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