Recipe: Florida Key Lime Pudding Cake and Bread Pudding with Key Lime Sauce and Chantilly Cream

Couldn't find a key lime bread pudding recipe. Hopefully you can tweak one of these recipes to your liking. Please share your results with us. Good luck!

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Source: Daily Press, Cook's Exchange by Veronica Hill, 11/9/04
Wednesday, January 12, 2005

Q. Would you be able to locate a recipe for Key Lime Bread Pudding? A few years ago while visiting the Charleston, South Carolina area, we dined at the Wreck of the Richard and Charlene, on Shem Creek in Mount Pleasant, SC and had this delightful dessert. I've searched and searched, but with no success. - Sharon Allen

A. I've looked as well. The only thing I could come up with is this recipe for Key Lime Pudding Cake, found in the "Best of the Best from Florida Cookbook" by Gwen McKee and Barbara Moseley.

FLORIDA KEY LIME PUDDING CAKE
Source: Best of the Best from Florida Cookbook" by Gwen McKee, Barbara Moseley
1893062457

3/4 cup sugar
1/4 cup all-purpose flour
Dash salt
3 tablespoons butter or margarine, melted
1/4 teaspoon grated Key lime peel
1/4 cup Key lime juice
3 egg yolks
1 1/2 cups milk
3 egg whites

In medium bowl, combine sugar, flour, and salt. Add melted butter, lime peel, and lime juice. Stir until blended. Set aside.

Separate eggs into 2 bowls, being careful not to get any yolk in the whites. Beat egg yolks, then add the milk, stirring with a wooden or plastic spoon; stir into lime mixture.

In glass or china bowl (not plastic), beat egg whites until stiff. Fold gently into lime mixture. Pour batter into greased 8x8x2-inch baking pan.

Pour hot water into a large, shallow baking pan to 1-inch depth. Set pan of pudding batter into the hot water.

Bake in 350 degrees F oven 40 minutes or until lightly browned. Serve warm or chilled, topping with whipped cream or softened vanilla ice cream.

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TASTE THE TROPICS WITH KEY LIME BREAD PUDDING
Source: Daily Press, Cook's Exchange by Veronica Hill
Wednesday, April 13, 2005

Q. Would you be able to locate a recipe for Key Lime Bread Pudding? A few years ago while visiting the Charleston, South Carolina area, we dined at the Wreck of the Richard and Charlene, on Shem Creek in Mount Pleasant, SC and had this delightful dessert. I've searched and searched, but with no success. - Sharon Allen

A. Here's one from Timm in Oregon.

BREAD PUDDING WITH KEY LIME SAUCE
AND CHANTILLY CREAM

2 cups milk
4 large eggs
1 1/2 cups plus 1 tablespoon sugar
6 tablespoons melted butter
1/2 teaspoon vanilla extract
1 teaspoon cinnamon
3 ounces French bread (1/2 baguette) cut into 1 inch pieces
1/2 cup chopped walnuts
3/4 cup currants
1 tablespoon cornstarch
1/2 cup Key lime juice
1/4 cup, plus 3 tablespoons water
FOR THE CHANTILLY CREAM:
1 cup chilled heavy cream
1/2 cup sour cream
1 tablespoon sugar
1 tablespoon brandy
1/2 teaspoon vanilla extract

In a large bowl, whisk together the milk, eggs, 3/4 cup of sugar, melted butter, cinnamon and nutmeg until the sugar dissolves. Add the bread and set aside. Stir occasionally for about 30 minutes until the bread is soft.

Preheat the oven to 350 degrees F.

Stir the walnut pieces and currants into the softened bread and pour the mixture into a buttered 2 quart baking dish. Cover with foil and place the dish in a large roasting pan. Add enough warm water to reach halfway up the sides of the baking dish.

Bake for 30 minutes, remove the foil, and continue to bake until the pudding is set in the middle, about 20 minutes.

In a small bowl, dissolve the cornstarch in the 3 tablespoons of water.

In a small non-aluminum saucepan stir together the remaining 1/2 cup plus 1 tablespoon of sugar, the lime juice and 1/4 cup of water. Bring to a boil over moderate heat to dissolve the sugar. Stir in the cornstarch mixture and boil, stirring, for about 30 seconds or until the lime sauce thickens.

TO SERVE:
Spread 2 to 3 tablespoons of lime sauce on each plate. Scoop the warm pudding onto the sauce, and top off with the chantilly cream.

TO MAKE THE CHANTILLY CREAM:
Combine all of the ingredients in a mixing bowl and beat until thick, about 2 to 5 minutes.