Lemon Bread Pudding
Lemon bread pudding offers a comforting blend of soft bread, zesty lemon, and creamy custard, perfect for brunch or dessert, appealing to citrus lovers and comfort food fans.
Ingredients
Instructions
- Soak bread crumbs with milk for 1/2 hour.
- Cream butter and sugar until fluffy.
- Beat in eggs, lemon juice, rind, and vanilla.
- Stir in the milk mixture.
- Pour into a 2 1/2 quart baking dish.
- Place the dish in a pan of hot water and bake at 350°F for 45 minutes or until a knife inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using brioche or challah for the bread, as they absorb the milk better. If you prefer a less sweet pudding, reduce the sugar to 1/2 cup. To enhance the lemon flavor, add a teaspoon of lemon zest. Ensure the bread is stale for optimal texture, or lightly toast fresh bread before soaking. This dessert can be made ahead, allowing the flavors to meld even more.
Serving Suggestions
Serve warm or at room temperature, topped with a dusting of powdered sugar or a scoop of vanilla ice cream for added indulgence. It pairs beautifully with Lollie'S Upside Down Cake for a delightful dessert spread. Fresh berries or a citrus salad can complement the flavors well, making for a refreshing contrast to the pudding's richness.
Storage & Reheating
Store leftover lemon bread pudding in an airtight container in the refrigerator for up to 3 days. To reheat, simply place individual portions in the microwave for about 30-60 seconds or warm the entire dish in a preheated oven at 350°F for about 15-20 minutes. Adding a dollop of whipped cream or a drizzle of lemon glaze can restore moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Bread Pudding contains roughly 612 calories, with 9g protein, 107g carbohydrates, and 16g fat. It is an excellent source of vitamin C (27% of the Daily Value), and a good source of protein and vitamin A. Note that it is relatively high in sodium, at 464mg per serving (20% 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 make this lemon bread pudding ahead of time?
Yes, you can prepare the mixture a day in advance and store it in the refrigerator. When ready to bake, let it sit at room temperature for about 30 minutes before placing it in the oven. This allows for even baking and improved texture.
What can I substitute for milk if I want a dairy-free version?
You can replace the milk with almond milk, soy milk, or oat milk for a dairy-free option. Coconut milk will also work well and add a subtle flavor, but adjust the sweetness accordingly if using sweetened varieties.
Is it possible to freeze lemon bread pudding?
Yes, you can freeze lemon bread pudding. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating for best results.
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).