Table of Contents

Heavenly Lemon Bread Pudding

The memory still makes my mouth water. I was a young chef, fresh out of culinary school, working in a quaint little bakery in Napa Valley. The head baker, a woman named Elsie with flour perpetually dusted in her hair, would occasionally whip up a batch of her famous Lemon Bread Pudding. The bright, tangy aroma would fill the entire bakery, cutting through the yeasty scent of rising bread, and everyone would gather around, eager for a taste of that creamy, lemony sunshine. It was more than just a dessert; it was a shared moment of pure joy, a sweet escape from the everyday hustle.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 1 hour 20 minutes
Servings: 6-7
Yield: 1 (2-quart) dish
Dietary Type: Not specified

Ingredients

3 cups of day old French bread or Italian bread, in 1/2 inch cubes
4 teaspoons grated lemons, zest of
1 cup whipping cream
1 cup whole milk
1 cup sugar
3 tablespoons butter, cut into small pieces
1⁄4 teaspoon salt
4 large eggs, separated
1⁄2 cup fresh lemon juice
Confectioners’ sugar for dusting

Equipment Needed

2-quart casserole dish or soufflé dish
Large bowl
Heavy saucepan
Electric mixer
Wire rack

Instructions

Begin by preheating your oven to 325°F (160°C). This lower temperature ensures the bread pudding cooks evenly and prevents the eggs from scrambling.
Prepare your baking dish. Lightly butter the bottom only of a 2-quart casserole or soufflé dish. Buttering just the bottom helps the pudding release easily after baking, without creating a greasy edge.
In a large bowl, combine the bread cubes and lemon zest. Gently toss to distribute the zest evenly throughout the bread. Setting this aside allows the bread to begin absorbing the citrusy fragrance.
In a heavy saucepan, combine the whipping cream, milk, sugar, butter, and salt. The heavy saucepan will help prevent scorching and distribute heat evenly.
Place the saucepan over medium heat and cook until the butter melts, stirring occasionally. Stirring prevents the milk from scalding and ensures the sugar dissolves completely.
Once the butter has melted and the mixture is smooth, pour it over the bread mixture in the large bowl. Toss gently to ensure all the bread cubes are thoroughly coated with the creamy liquid.
Allow the bread mixture to cool slightly. This step is crucial because adding the eggs while the mixture is too hot could cause them to cook prematurely.
In a separate bowl, lightly beat the egg yolks.
Then, beat in the fresh lemon juice into the egg yolks, and stir the mixture into the bread mixture. The lemon juice adds a lovely tartness and helps to balance the sweetness of the sugar.
Set the bread mixture aside while you prepare the egg whites.
In a large, clean bowl, using an electric mixer, beat the egg whites until stiff peaks form. It’s important to use a clean bowl and beaters, as any traces of fat can prevent the egg whites from whipping properly. Be careful not to overbeat the egg whites, as this can make them dry and difficult to fold in.
Gently fold the beaten egg whites into the bread mixture. Use a light hand and a folding motion to avoid deflating the egg whites. This is what gives the bread pudding its light and airy texture.
Pour the bread mixture into the prepared dish, spreading it evenly.
Bake for 1 hour, or until a knife inserted 1 inch from the center comes out clean. The top of the pudding should be golden brown. Keep an eye on it, as oven temperatures can vary. If the top starts to brown too quickly, you can tent it with foil.
Once baked, cool on a wire rack for 10 minutes before serving. This allows the bread pudding to set slightly and makes it easier to cut.
Dust with confectioners’ sugar, if desired. This adds a touch of sweetness and a beautiful finishing touch.
Serve warm, at room temperature, or chilled.

NOTE: If your bread is less than a day old, you can “age” it by placing slices in a 300°F (150°C) oven for 15 or 20 minutes, or until some of the moisture is baked out. This prevents the bread pudding from becoming soggy.

Expert Tips & Tricks

For an extra layer of flavor, consider adding a splash of vanilla extract or a tablespoon of lemon liqueur to the custard base.
To prevent the top from browning too quickly, you can create a water bath by placing the casserole dish inside a larger baking pan and filling the outer pan with hot water. This helps to keep the bread pudding moist and prevents cracking.
If you find that the bread pudding is browning too quickly but the center is not yet set, you can loosely tent the dish with aluminum foil for the remainder of the baking time.
Don’t overcrowd your bread pieces – be sure they are uniformly cubed to allow for even baking.

Serving & Storage Suggestions

This Heavenly Lemon Bread Pudding is delicious served warm, at room temperature, or even chilled, depending on your preference. A dollop of whipped cream or a scoop of vanilla ice cream complements the tartness of the lemon beautifully. For a more elegant presentation, you can garnish with fresh berries or a sprig of mint.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, you can microwave individual portions for 30-60 seconds, or reheat the entire dish in a 350°F (175°C) oven for about 15-20 minutes, or until warmed through. While freezing is not recommended due to potential texture changes, the refrigerated leftovers reheat nicely.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	722.6 kcal	N/A
Calories from Fat	243 g	34%
Total Fat	27.1 g	41%
Saturated Fat	15.2 g	75%
Cholesterol	197.7 mg	65%
Sodium	810.9 mg	33%
Total Carbohydrate	102.4 g	34%
Dietary Fiber	2.9 g	11%
Sugars	39 g	155%
Protein	19.8 g	39%

Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.

Variations & Substitutions

For a richer flavor, substitute half of the milk with half-and-half or more whipping cream.
To make a dairy-free version, use almond milk or coconut milk instead of whole milk and whipping cream. Be sure to use a dairy-free butter substitute as well.
Experiment with different types of bread. Challah or brioche would add a delightful sweetness and richness.
Incorporate other citrus fruits such as orange or grapefruit zest for a unique twist.

FAQs (Frequently Asked Questions)

Q: Why does the bread pudding sink after baking?
A: This is normal! The bread pudding is similar to a soufflé in that it will “fall” slightly as it cools. This is due to the air escaping from the egg whites.

Q: Can I make this bread pudding ahead of time?
A: Yes, you can assemble the bread pudding up to a day in advance and store it in the refrigerator. However, wait to add the egg whites until just before baking.

Q: My bread pudding is too soggy. What did I do wrong?
A: The bread may have been too fresh. Use day-old bread or “age” fresh bread in the oven. Also, ensure you don’t over-saturate the bread with the custard mixture.

Q: Can I use bottled lemon juice instead of fresh?
A: Fresh lemon juice is highly recommended for the best flavor, but if necessary, you can substitute with bottled lemon juice. Keep in mind that the flavor will not be as vibrant.

Q: How do I prevent the bread pudding from sticking to the dish?
A: Make sure to thoroughly butter the bottom of your baking dish before adding the bread mixture.

Final Thoughts

This Heavenly Lemon Bread Pudding is a recipe that’s sure to brighten any day. The combination of creamy custard, tangy lemon, and light, airy texture is simply irresistible. I encourage you to give this recipe a try and share your creations with friends and family. Whether you serve it warm on a chilly evening or chilled on a hot summer day, this bread pudding is a delightful treat that’s sure to become a new favorite. And don’t forget to let me know what you think – I’d love to hear about your experience and any variations you come up with! Maybe pair it with a light Moscato for the ultimate dessert experience.

Heavenly Lemon Bread Pudding Recipe