Easy Lemon Bread Pudding with Brioche and Bourbon Cream
Bake a cozy Lemon Bread Pudding with brioche and top it with fluffy bourbon cream. An easy, citrusy dessert that’s perfect for gatherings or weeknights.
If you’ve never tried lemon bread pudding, you’re in for a treat. This dessert takes simple bread and turns it into something rich, creamy, and bright with fresh lemon flavor. Top it off with a spoonful of boozy whipped cream, and you’ve got comfort food with a little twist.
Why You’ll Love Lemon Bread Pudding with Bourbon Cream:
- Uses leftover bread (less waste, more dessert)
- Bright lemon cuts through the richness
- Bourbon cream = a grown-up upgrade
- Perfect make-ahead dessert for gatherings
- Easy enough for weeknights, special enough for holidays
This Lemon Bread Pudding is soft, creamy, and bursting with fresh lemon flavor. Topped with whipped bourbon cream, it turns simple bread into a decadent dessert
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Lemon Bread Pudding
- Prep Time: 15 minutes
- Soaking Time: 10 minutes
- Cook Time: 55 Minutes
- Total Time: 1 hour 20 minutes
- Yield: 6–8 servings depending on size 1x
- Category: Desserts
- Method: Easy
Description
Transform leftover bread into a zesty, comforting Lemon Bread Pudding. Bourbon cream makes it feel indulgent without being complicated. Indulge in this Lemon Bread Pudding for a dessert that tastes like a celebration in every bite.
Ingredients
Bread Pudding:
- 1 loaf slightly stale brioche or challah (or white bread if that’s handy)
- 2 cups heavy cream
- 4 large eggs
- Zest and juice of 2 lemons
- 1 cup sugar
- Pinch of salt
Bourbon Cream:
- 1 cup heavy cream, very cold
- 2 tbsp sugar
- 2 tbsp bourbon
Instructions
Bread Pudding:
- Cut bread into 1-inch cubes and let dry out for at least 1 hour, or toast lightly in the oven (300°F, 10 minutes). You can also use a day or two old bread.
- Grease a 9×13-inch baking dish.
- In a large bowl, whisk together cream, eggs, lemon zest, lemon juice, sugar, and a pinch of salt until smooth.
- Arrange bread cubes in the dish and pour custard over.
- Gently press down so every piece soaks. Let it soak for 10–15 minutes.
- Bake at 325°F for 50–55 minutes, until golden brown and set in the middle.
Bourbon Cream:
- Chill mixing bowl and beaters, then whip cream, sugar, and bourbon on high until stiff (about 3–4 minutes).
- Serve pudding warm with a dollop of bourbon cream.
Storage Tip:
- Keep leftovers covered in the fridge up to 3 days.
- Reheat in the oven at 300°F for 10 minutes.
Notes
Prepared, tried, and tested by Joy
Lemon Bread Pudding with Bourbon Cream is bright, creamy, and perfect for dessert lovers. The custard-soaked bread and smooth whipped topping make it irresistible
Lemon Bread Pudding with Bourbon Cream is creamy, citrusy, and comforting. Every bite is soft, custardy, and perfectly balanced with bright lemon flavor and rich bourbon cream. It’s easy to make but feels indulgent, perfect for weeknights, special dinners, or gatherings where dessert should impress without extra effort.
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