Lemon Drop~Raisin Bread & Butter Pudding

Lemon Drop~Raisin Bread & Butter Pudding
 

 

What you'll need,

 

Ingredients:



1 loaf Raisin bread (local bakery or Sara Lee)

1 stick butter, as always, use the good stuff, your worth it.

3 eggs, at room temperature

2 cups milk, maybe 2 1/2 cups, at room temperature

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1 cup packed brown sugar

 

Bowls and Cookware:

Large bowl, I use a glass 5 qt bowl

Metal caking pan large enough to hold your mixture, I use a brownie pan

An even larger pan to set the brownie pan in, this is to fill with water to bake the Raisin bread, custard mix.

A smaller bowl to make your custard in, I use a 3qt glass bowl, at room temperature.

Whisk and spoons

 

Oven set at 350* for about 15 minutes.

 

Direction:

 

1. Remove bread from package, take 2 or 3 slices and cut 9 ways into squares and place into large bowl. Continue to do this with the rest of the slices of raisin bread.

         

          Let the bread squares rest for a bit, they need to be kinda dry,

          to accept the egg and milk.

 

2. Melt butter in a sauce pan, cool just a bit and pour over the raisin bread, stir gently to coat the squares. Let it set while working up the custard.

 

3, Break eggs into smaller bowl, compost egg shells, whisk the eggs until combined, add milk and gently whisk, until combined. Add brown sugar, cinnamon and nutmeg, gently whisk until combined.

        

         Keep in mind the nutmeg will drop to the bottom of the bowl,

         you'll need to keep the whisk handy.

 

4. Pour the custard mixture over the buttered Raisin Bread, ever so gently, turn the mixture over to coat and soak all the buttered raisin bread.

 

5. Pour mixture into brownie pan. Set brownie pan in a larger oblong cake pan, place in the oven, pour water in the larger pan surrounding the OUTSIDE of the brownie pan, about halfway with water.

 

6. Place a piece of foil loosely over the Raisin Bread mixture. Bake about 30 minutes with the foil, then remove and continue to bake another 30 minutes. Turn the oven off, before you remove the Raisin Bread pudding, safety first. Slowly remove both pans from the oven and set on the top of the range and remove the Raisin Bread pudding from the water bath.

 

Since you'll have an hour, you could be making an awesome sauce for your, Raisin Bread & Butter Pudding.

 

Lemon~Drop Sauce:

 

What you'll need:

 

1/2 cup Ole Smoky Tennessee Lemon Drop

1/2 cup white sugar

2 Tablespoon cornstarch

1/2 cup water
2 teaspoons lemon juice

2 Tablespoons butter

 

Directions:

In a sauce pan, combine sugar and cornstarch, stir to combine. Add Lemon Drop Moonshine, water, lemon juice.

Heat on low until mixture becomes slightly thick, add butter. Mixture will thicken.

Ready to be poured over warm Raisin Bread.
Some folks may not like sauce on their Raisin Bread & Butter Pudding.
Serve individually.

We've been on vacation, a much needed, overdue vacation.

We drove through, Indiana, Kentucky, Tennessee, North Carolina, South Carolina, to the coast.

Of coarse we stopped at the distillery. Our city doesn't sell the Lemon drop moonshine.

Had a great time in the Smoky Mountains.

til next time.

~ ~

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