Lemon Bread Pudding

Lemon Bread Pudding Tried Tested

The best bread pudding I have ever made with Bourbon cream ….
Yield: 6 to 8 servings
Level: easy peasy

1 loaf eggy bread such as challah or brioche ( i just used white loaf bread )
2 cups cream
4 large eggs
Zest and juice of 2 lemons
1 cup sugar
For the Bourbon cream :
1 cup heavy cream, very hard
2 tbsp sugar
2 tbsp bourbon

1. Cut the bread into 1 inch cubes, spread out on a baking sheet to dry out for at least one hour.m
2. Grease a 9inch-by-13 inch baking dish .
3. Whisk together the cream,eggs and lemon zest and juice,add sugar and stir until dissolve. Put the bread cubes in prepared dish , pour the liquid over the bread and let it soak while you preheat the oven 325F. Bake for 50 to 55 minutes until golden brown. Serve with bourbon cream.
For the Bourbon cream : combine the heavy cream,sugar and bourbon in a large mixing bowl with electric beater and begin to beat immediately on a high speed until stiff for about 4 minutes.

Recipe courtesy of : Ree Drumond
Prepared, tried and tested by : Joy Martin Smyth – All joy’s lovely cooking

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