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Citrus Bread Pudding

Posted Saturday, February 12th 2011 @ 4am
  • 2 tablespoons butter, softened
  • 1 pound loaf of French (or other firm textured) bread
  • 1 quart milk
  • 4 large eggs
  • 2 cups sugar
  • 1 stick butter, melted
  • 1 cup golden raisins
  • 2 tablespoons fresh orange juice
  • 1 tablespoon fresh orange zest
  • 2 teaspoons vanilla
 With the 2 tablespoons butter grease a 9X13” baking dish.  Set asideCut the bread into bite-sized cubes and place in a large bow.  Pour over the milk and allow to sit for 1 hour.With electric mixer, beat the eggs with the sugar until the mixture is very thick and pale in color.  Fold into the soaked bread.  Stir in the butter, raisins, juice, zest and vanilla.Pour into the prepared pan and bake in the center of a preheated 350 º F. oven for about 1 hour or until golden brown.Meanwhile, make the sauce:
  • 1 stick butter
  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon fresh orange juice
  • 1 teaspoon fresh lemon zest
Melt the butter, stir in the sugar and cook until smooth.  Stir in the juices and zest.  Serve over the warm pudding.

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