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
Units
Scale
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
