Lemon Bread Pudding is a delightful twist on the classic comfort dessert. This recipe brings together the bright, zesty flavor of lemon with the rich, custardy texture of traditional bread pudding. The combination of fresh lemon juice and zest infuses the pudding with a refreshing citrusy aroma, while the soft bread absorbs the creamy mixture, creating a dish that’s both tangy and sweet. Perfect for a light dessert or a sweet breakfast treat, this Lemon Bread Pudding is sure to become a favorite in your recipe collection.
Ingredients:
- 6 cups day-old bread, cubed (preferably brioche or challah)
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup granulated sugar
- 1/2 cup fresh lemon juice
- Zest of 2 lemons
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, melted
- Powdered sugar, for dusting (optional)
- Fresh berries, for serving (optional)
Instructions:
- Prepare the bread: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish. Place the cubed bread into the prepared dish in an even layer.
- Make the custard: In a large mixing bowl, whisk together the eggs, milk, heavy cream, sugar, lemon juice, lemon zest, vanilla extract, and salt until well combined.
- Assemble the pudding: Pour the custard mixture evenly over the bread cubes, pressing the bread down gently to ensure it’s fully soaked. Let it sit for about 10-15 minutes to allow the bread to absorb the custard.
- Bake: Drizzle the melted butter over the top of the pudding. Cover the dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the custard is set.
- Serve: Allow the pudding to cool slightly before serving. Dust with powdered sugar and serve with fresh berries, if desired.
Enjoy your Lemon Bread Pudding warm or at room temperature, savoring the refreshing citrus flavor in every bite!
