Bread Pudding with Lemon Sauce
Denise Landis is the founder & CEO of The Cook's Cook.
This recipe is from Army & Lou’s restaurant in Chicago.
Army & Lou’s was famous for its soul food and as a cultural landmark within the African-American community. The restaurant was known for its Southern-style cooking, including dishes like fried chicken, greens, cornbread, peach cobbler, macaroni and cheese, and this bread pudding with lemon sauce. It opened in 1945 and became a popular spot for its food and as a gathering place for community leaders, politicians, and celebrities, especially from the African-American community.
The restaurant was particularly noted for its role in the Civil Rights Movement, providing a safe space for meetings and discussions among activists. Over the years, Army & Lou’s hosted numerous notable figures, including Martin Luther King Jr. and Harold Washington, Chicago’s first Black mayor.
Unfortunately, Army & Lou’s closed its doors in 2011. The closure marked the end of an era for many in Chicago, reflecting broader changes in the city’s demographic and economic landscape. Despite its closure, Army & Lou’s legacy continues to be celebrated for its historical significance and contributions to Chicago’s cultural and culinary life.
Ingredients
For the Bread Pudding:
- 6 large eggs
- 400g (2 cups) granulated sugar
- 473ml (2 cups) condensed milk
- 177ml (3/4 cup) whole milk
- 2 tablespoons vanilla extract
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- Butter for baking dish
- 12 ounces (about 5 cups) cubed French bread
- 60ml (1/4 cup) golden raisins
- 1/4 pound (1 stick) butter, cut into pats
- Confectioners' sugar, for dusting
For the Lemon Sauce:
- 100g (1/2 cup) granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon grated lemon zest
- 1 ½ tablespoons fresh lemon juice
Preparation
1. For the bread pudding: In a large mixing bowl, combine the eggs and sugar. Mix well. Add the condensed milk, whole milk, vanilla, nutmeg, and cinnamon. Stir to blend well.
2. Butter a shallow 2-liter (2-quart) baking dish. Place the bread cubes in the dish and sprinkle with raisins and butter pats. Pour the egg mixture over the bread, making sure all the cubes are covered or submerged in the liquid. Cover the baking dish with foil.
3. Preheat the oven to 177°C (350°F). Position the baking dish on the middle rack of the oven and place a pan of water on the lower shelf directly beneath the pudding. About halfway through baking, remove the foil. Continue to bake until the mixture is lightly browned and set, 1 hour and 15 minutes. Allow the mixture to cool until just warm; it will continue to firm and set as it cools. Dust with confectioners’ sugar just before serving.
4. For the lemon sauce: Place a double boiler (or a saucepan set over a pan of simmering water) over medium heat. In the top half of the pan, combine the sugar, cornstarch, and 237ml (l cup) water. Stir with a wooden spoon until thickened. Add the lemon zest and juice, and remove from the heat. Drizzle a spoonful over each serving of bread pudding.
To make ahead:
One and three-quarters to three hours before serving: Prepare bread pudding, but do not bake it.
One and a half hours before serving: Preheat oven. Bake pudding.
To serve: Prepare lemon sauce. Serve warm pudding with warm sauce.
Wine: Barsac
Denise Landis
Denise Landis had been employed as an archeologist for seven years before a food editor hired her to test some recipes from a cookbook manuscript. This short stint led to longer assignments, and two years later she began testing recipes for the New York Times. She has been a professional recipe tester and editor for over 25 years, is the author of a New York Times cookbook, and has written for numerous publications. She is a member of the New York Chapter of Les Dames d’ Escoffier.
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