Lemon-Custard Bread Pudding
Lemon-Custard Bread Pudding offers a bright, tangy flavor with a creamy custard texture, perfect for brunch or dessert, appealing to citrus lovers and comfort food fans.
Ingredients
Instructions
- Heat oven to 350°F (175°C).
- Process all ingredients, except the egg whites, until the bread is reduced to crumbs and the mixture is smooth.
- Beat egg whites with an electric mixer until stiff peaks form.
- Gently fold the beaten egg whites into the bread mixture until no white clumps remain.
- Pour the mixture into a baking dish.
- Place the dish in a larger pan and add hot water to come halfway up the sides of the baking dish.
- Bake for 55 to 65 minutes until a knife inserted near the center comes out clean.
- Remove from water and transfer to a rack to cool slightly.
- Serve warm.
Tips & Substitutions
For a richer flavor, consider using brioche or challah instead of white bread. If you don't have lemon juice, you can substitute with orange juice for a different citrus flavor. Make sure to fold the egg whites gently to maintain their volume, ensuring a light and airy pudding. If you prefer a sweeter dessert, add a little more sugar to the mixture.
Serving Suggestions
Serve the lemon-custard bread pudding warm, drizzled with Almond Praline Sauce for a delightful contrast. It pairs well with a scoop of vanilla ice cream or a dollop of whipped cream. Consider offering fresh berries on the side to add a burst of color and flavor. This dish makes for a lovely dessert at brunch or a light evening treat.
Storage & Reheating
Store any leftover lemon-custard bread pudding in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for about 30 seconds, or warm in the oven at 350°F (175°C) until heated through. This pudding can also be enjoyed cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon-Custard Bread Pudding contains roughly 618 calories, with 8g protein, 99g carbohydrates, and 22g fat. It is an excellent source of calcium (25% of the Daily Value) and iron (20% of the Daily Value), and a good source of protein and vitamin C.
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 bread pudding ahead of time?
Yes, you can prepare the mixture a day in advance and store it covered in the refrigerator. Just bake it fresh the next day. It might take a few extra minutes in the oven if it's cold from the fridge, so use the knife test to check for doneness.
What type of bread works best for this recipe?
Firm white bread is ideal for this lemon-custard bread pudding, but you can also use day-old baguette or sourdough for added texture and flavor. Avoid soft sandwich bread, as it may become too mushy during baking.
Can I add other flavors or ingredients to the pudding?
Absolutely! You can mix in some fresh berries, such as blueberries or raspberries, for added flavor. Alternatively, a splash of vanilla extract or almond extract can enhance the overall taste. Just be mindful not to overpower the lemon flavor.
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).