Yield: 12 servings
For Lemon Sauce:
3 large eggs, whisked well
3 cups granulated sugar
¾ cup bottled lemon juice such as ReaLemon
For Bread Pudding:
4 large eggs
1 cup sugar
1 tablespoon nutmeg
1 tablespoon cinnamon
6 cups whole milk
1½ cups raisins
40 ounces soft, sweet yeast rolls
Additional raisins for garnish
1. Make Lemon Sauce. Mix sauce ingredients in a large saucepan. Bring to a boil, stirring constantly to avoid scorching. Reserve half for plating. Can be made ahead but rewarm before using.
2. Make bread pudding. Heat oven to 350 degrees. Spray a 9-by-13 pan (see note) with baking spray.
3. In a large bowl, whisk eggs, sugar, nutmeg, cinnamon and milk. Stir in raisins. Tear yeast rolls into half-ounce pieces, stir into egg mixture. Pack bread pudding mixture into pan. Pour half sauce over top, covering entire pan. Bake for 20 minutes.
4. To serve Original Crusoe’s-style, pool warm sauce on a dessert plate, top with a piece of warm bread pudding, a few raisins and a drizzle of lemon sauce.
Notes: Original Crusoe’s bakes Bread Pudding in a special baking pan from Session Fixture Co. that forms round, shallow bread puddings.
Per serving: 725 calories; 11g fat; 3g saturated fat; 130mg cholesterol; 18g protein; 144g carbohydrate; 100g sugar; 3g fiber; 500mg sodium; 255mg calcium.
Recipe adapted for home kitchens by the Post-Dispatch.
