The most lemony bread pudding ever.

This bread pudding recipe packs a serious punch of lemon flavor that is perfect for all foodies who love all things lemon. It’s made with cubed brioche bread soaked in a lemon-laced custard, baked to golden perfection, and then topped with a bright lemon sauce that adds just enough extra lemon flavor to set this bread pudding apart from the rest!

It all started while visiting my grandmother one Sunday afternoon. I had grabbed an old edition of Taste of Home magazine from her shelf of cookbooks, and we were deciding what yummy dishes we wanted to try. I saw a recipe for a lemon bread pudding, and thought, “huh??? Lemon and bread pudding sounds like an unusual flavor combo. There’s no way that’s going to taste right at all!” I have tasted many variations of bread puddings over the years, like white chocolate blueberry, chocolate, cinnamon, and my all-time favorite ‘The Biltmore Bread Pudding,’ but never a citrus-flavored one.

I made the recipe out of the magazine exactly as written, but then I decided it was a little mild on the lemon spectrum. It needed a more powerful punch. I made a couple of test runs and decided that THIS was finally the best lemon bread pudding ever. It’s lemony. It’s punchy. It’s sassy. It’s amazing. I hope you love it as much as we did!

Y’all! This is from October/November 1997, but it’s still in pristine condition over in my grandmother’s kitchen. Who keeps their kitchen that clean?!?!

First things first…

I used this brioche bread loaf from the good old Wal-Mart bakery. Most bread pudding recipes start with an eggy bread like brioche so they’ll have a sturdy base. I tried this recipe with Italian loaf bread first, and finally landed on brioche for the third try. The brioche does seem to add another layer of flavor.

Cube your loaf of brioche into 1 inch cubes, and put them into a deep 9x13 casserole dish (I love this one!) sprayed with non-stick cooking spray. I feel there is no need to use day old bread or any other form of stale, dry bread. I’ve made bread pudding with and without stale bread, and the end results are all the same! It’s just an unnecessary step in my opinion.
Whisk together the half and half, heavy cream, eggs, the zest and juice of two lemons, and 1/2 teaspoon of vanilla. Add 1 whole cup of sugar, whisking until it dissolves. Pour the liquid over the bread.

Look at this skint, naked lemon. Does it have no shame?!?!

Preheat the oven to 325 degrees F. Waiting to preheat the oven until now will ensure that your little bread cubes will have plenty of time to soak up all the lemon custardy goodness. The flavors can fully marry before your bread pudding goes into the oven.

Soak, baby, soak!

Bake uncovered until the crust is golden brown and the middle is set (about 50-55 minutes). If you are unsure about doneness, you can always insert a knife close to the middle to see if it comes out clean. My last bread pudding took 53 minutes to fully set!
For the lemon sauce: Combine 1/2 cup sugar, cornstarch, dash salt, and 1 cup water in a saucepan, and the zest of 1 more whole lemon. Whisk all ingredients together, and bring them to a boil. Cook and stir for 2 minutes. Remove from heat, and stir in 2 tablespoons butter (now we’re talkin’) and 1 tablespoon lemon juice. Add two drops of food coloring just to give it more pizazz. The sauce actually comes together surprisingly easy considering how flavorful it is. I tell you no lies!

That’s some bright stuff!

Pour just enough sauce over the hot bread pudding to coat it sparingly, but don’t worry: there will be plenty of extra sauce to pour over individual servings if you want to reserve some sauce for that reason. Trust me- I did! The more lemon the better for me.

Look at all the lemon goodness!

This recipe is so good! Y’all try it out for yourselves and let me know how it turns out for you.

Lemon Bread Pudding

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Yield: 12

Author: Erin Glover

Total Time: 0 H & 45 MTotal time: 45 Min

This bread pudding packs in more lemon flavor than any other bread pudding you've ever tasted before. Cubed brioche bread is soaked in lemon-laced custard, baked to golden perfection, and then topped with a tart lemon sauce that takes the lemon flavor to the next level!

Ingredients

For the pudding

• 1 loaf brioche bread (3 cups cubed)
• 2 cups half & half
• 1/2 cup heavy cream
• 4 large eggs
• 1 cup sugar
• zest and juice of 2 lemons
• 1/2 teaspoon vanilla extract

For the sauce

• 1/2 cup sugar
• 1 tablespoon cornstarch
• dash of salt
• 1 cup water
• zest of 1 lemon
• 2 tablespoons unsalted butter
• 1 tablespoon lemon juice

Instructions

1. Cube loaf of brioche bread into 1 inch cubes. Place cubes in a deep greased 9 9x13 pan.
2. In a large mixing bowl, whisk together the half & half, heavy cream, eggs, zest and juice of two lemons, and vanilla. Add 1 cup sugar, and whisk until it dissolves.
3. Pour liquid over bread cubes in pan. Turn on oven to 325 F. Let cubes soak in liquid until oven is preheated.
4. Bake uncovered until golden brown and middle is set (50 to 55 minutes).
5. Prepare sauce by whisking together sugar, cornstarch, dash of salt (it brings out the lemon flavor), zest of 1 lemon, and 1 cup of water in saucepan. Bring to a boil, then reduce heat until mixture is simmering. Simmer mixture 2 minutes, stirring constantly.
6. Remove from heat and stir in 2 tablespoons butter and 1 tablespoon lemon juice.
7. Drizzle a little over half of the lemon sauce over the bread pudding, and reserve the rest to drizzle over individual servings. Enjoy!

Nutrition Facts

Calories

350

Fat

18 g

Sat. Fat

10 g

Carbs

41 g

Fiber

0 g

Net carbs

41 g

Sugar

27 g

Protein

7 g

Sodium

185 mg

Cholesterol

141 mg

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lemon, lemon bread pudding, bread pudding, heavy cream

dessert, cakes