Queen Of Bread Pudding
A comforting bread pudding with lemon and vanilla flavors, perfect for a cozy dessert. Suitable for family gatherings or casual dinners, topped with whipped cream or ice cream.
Ingredients
Instructions
- Scald the milk in a saucepan.
- Add sugar, salt, butter, and grated lemon rind to the milk and stir until well combined.
- Pour the hot milk mixture over the beaten eggs and beat well.
- Add vanilla extract and bread crumbs, then mix thoroughly.
- Pour the mixture into a buttered baking dish.
- Set the baking dish in a pan of hot water to create a water bath.
- Bake at 325°F (163°C) until the pudding is firm, about 40 minutes.
- Serve warm or chilled with Cool Whip or vanilla ice cream.
Tips & Substitutions
For a richer flavor, consider using whole milk or a combination of milk and cream. If you don’t have bread crumbs, you can substitute with torn pieces of stale bread. To add a twist, try incorporating dried fruits like raisins or cranberries. For a citrusy kick, you can replace lemon rind with orange. Check for doneness by inserting a knife; it should come out clean.
Serving Suggestions
Serve warm or chilled, and for an extra treat, top with Cool Whip or a scoop of vanilla ice cream. This pudding pairs beautifully with a side of fresh fruit or a drizzle of caramel sauce. For a complete dessert experience, consider serving alongside Kitchen Klatter Sugar Cookies for a delightful contrast in textures.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for 30-45 seconds or warm the entire dish in the oven at 350°F (175°C) until heated through. If it seems dry, add a splash of milk before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Queen Of Bread Pudding contains roughly 125 calories, with 2g protein, 21g carbohydrates, and 1g fat. It is an excellent source of vitamin C (25% of the Daily Value). Note that it is relatively high in sodium, at 887mg per serving (39% 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 a different type of milk for this recipe?
Yes, you can use almond milk, oat milk, or any other non-dairy alternatives. Just keep in mind that the flavor and texture may vary slightly. If using a sweetened variety, you might want to reduce the amount of added sugar.
How can I make this bread pudding gluten-free?
To make this recipe gluten-free, simply use gluten-free bread crumbs or a gluten-free bread option. Be sure to check that all other ingredients, such as the vanilla and any toppings, are also gluten-free to maintain the integrity of your dish.
Can I make this bread pudding ahead of time?
Absolutely! You can prepare the mixture a day in advance and store it in the refrigerator. Just pour it into the baking dish when you're ready to bake. This makes it a great option for entertaining or busy weeknights.
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).