Cooking with Class airs on NBC10, WJAR-TV, Providence, Rhode Island and is hosted by Chef Frank Terranova, an associate instructor at Johnson & Wales University. Mother's Day Brunch recipes aired ...

1. Preheat oven to 350 degrees. Combine cinnamon-sugar in a small bowl and set aside. 2. In a large mixing bowl, whisk together the milk, eggs, 3/4 cup sugar and vanilla until well-blended. Add ...

LEMON SAUCE. Makes about 3/4 cup. 1 lemon, halved. 1/2 cup water. 1/4 cup sugar. 2 teaspoons cornstarch dissolved in one-quarter cup water. 1 teaspoon vanilla extract ...

In a large bowl, whisk together the cream, milk, eggs, sugar, lemon zest, and vanilla. Fold in the cubed bread and let the mixture sit for about 15-20 minutes to soak.

Standing time: 1 hour. For lemon curd (2 cups): 3 large eggs plus 1 yolk. 1 cup granulated sugar. 1/4 pound (1 stick) unsalted butter, cut into pieces ...

Emeril Lagasse shared this blueberry-studded bread pudding recipe at the 2007 F&W Classic in Aspen, and now we're sharing it with you. Making it is as simple as whisking together the custard ...

MADISON, Wis. — This is a moist wonderful bread pudding. Serve it with a warm lemon sauce. This recipe is for those who love bread pudding. Preheat oven to 350 degrees. Butter a 7 x 11 inch or a ...

LEMON BREAD PUDDING 2 cups milk 2 cups day-old bread, cut into 1/4-inch cubes 2/3 cup seedless raisins 1/2 cup sugar 2 tablespoons butter 1/2 teaspoon cinnamon 1/4 teaspoon salt Lemon Sauce (recipe ...

Doug Rennie’s New Orleans Bread Pudding with Lemon Sauce and Chantilly Cream. INGREDIENTS. 3 large eggs. 1 ¼ cups sugar. 1 ½ teaspoons vanilla extract ...

Makes one 8-inch baking dish. Preparation time: 10 minutes (plus 15 minutes to soak the bread and 10 minutes to cool). Cooking time: 30 minutes. Servings Makes one 8-inch baking dish. Preparation ...

Blueberry Lemon Bread Pudding with Lemon Sauce. Yields 8 servings. Recipe is by Teresa B. Day. 5 cups brioche bread cubes (about 4 buns) 3 eggs. 2 cups milk. 1/2 cup butter. 1 teaspoon vanilla.

Chef notes. Topped with a sour lemon sauce, this light, fluffy bread pudding is flecked with orange zest and studded with dried fruits, including prunes and apricots.