Lemon Bread Pudding

Cooking classes can be "hands on" at Rancho de la Osa dude ranch in Sasabe. Not only did I use the huge commercial mixer but donned latex gloves for the mixing of bread cubes and egg batter. We spooned them into individual ramekins to make a tangy, sweet dessert that looked like a muffin.
It was fascinating to watch tortillas being made. Experience is key to the production of these and nothing beats them warm and fresh off the grill.









Recipe from Rancho de la Osa cookbook page 80.
Lemon Bread Pudding
Ingredients
1 1/2 pounds croissants or brioche torn into one inch pieces
3 cups milk
3 cups heavy cream
2 tablespoons lemon zest
9 eggs, beaten
1 1/2 teaspoon vanilla
1 teaspoon salt
3 cups white sugar
3 oz fresh lemon juice

Directions
Scald milk and cream with lemon zest. Meanwhile, beat together the eggs, sugar, lemon juice, vanilla and salt. Temper hot cream into egg mix.
Toss with diced bread. Soak until liquid has absorbed, about one hour.
Preheat oven to 300 degrees.
Scoop mixture into a large ceramic baking dish (about 3 quart size).
Place dish into a pan filled with hot water to form a water bath.
Bake covered, 45 minutes.
Remove cover and raise heat to 350 degrees for 15 minutes to crisp the top. Cool slightly and cut bread, putting into squares. Serve hot with warm Lemon Sauce.
Note: We put them into individual ramikens.

Lemon Sauce
3 eggs
1/2 cup sugar
1/2 cup fresh lemon juice
1 tablespoon grated lemon zest
2 tablespoons melted butter
Beat together eggs and sugar. Add lemon juice and zest, then add melted butter. Cook all together over a double boiler till thickened. If sauce gets too thick, whisk in a little water to thin it to pouring consistency.