Lemon Bread Pudding With Meringue
A luscious lemon bread pudding topped with fluffy meringue, offering a bright citrus flavor and comforting texture, perfect for a special brunch or dessert gathering.
Ingredients
Instructions
- Mix egg yolks and sugar in a bowl.
- Pour in milk and add broken bread, lemon rind, and vanilla; cook like a custard in a hot oven for 30 minutes.
- Beat egg whites and lemon juice until stiff peaks form to make the meringue.
- Top the baked pudding with the meringue and serve.
Tips & Substitutions
For a richer flavor, consider using brioche or challah instead of regular bread. If you want to enhance the lemon taste, add a bit of lemon zest to the custard mixture. Make sure to whip the egg whites until they form stiff peaks for the perfect meringue topping. This dessert can also be made with gluten-free bread for a delicious twist, fitting into various dietary needs.
Serving Suggestions
Serve warm, garnished with fresh berries or a dusting of powdered sugar for an elegant touch. This lemon bread pudding pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. You could also serve it alongside a light fruit salad for a refreshing contrast, making it a perfect dessert for any gathering.
Storage & Reheating
Store any leftover lemon bread pudding in an airtight container in the refrigerator for up to three days. To reheat, place individual portions in the microwave for about 30 seconds or until warmed through. If you prefer, you can also reheat it in the oven at 350°F (175°C) for about 10-15 minutes, ensuring it stays moist.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Bread Pudding With Meringue contains roughly 868 calories, with 12g protein, 145g carbohydrates, and 22g fat. It is an excellent source of vitamin C (42% of the Daily Value), iron (30% of the Daily Value), and vitamin A (28% of the Daily Value), and a good source of dietary fiber and calcium. Note that it is relatively high in sodium, at 641mg per serving (28% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use stale bread for this recipe?
Yes, stale bread is ideal for bread pudding as it absorbs the custard mixture better. Just make sure to break it into small pieces so it mixes well with the other ingredients.
What can I substitute for milk in this recipe?
You can substitute almond milk or oat milk for a dairy-free version. Coconut milk would also add a delightful tropical flavor. Just ensure the alternative is unsweetened to maintain the right balance of sweetness.
How do I know when the pudding is done baking?
The pudding is done when the edges are set and the center is slightly jiggly. It will firm up as it cools. A toothpick inserted in the center should come out mostly clean, indicating it's ready to be removed from the oven.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).