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Lemon Bread Pudding

Lemon Bread Pudding recipe image
This lemon bread pudding transforms simple bread cubes into a luxurious, custardy dessert. The batter is enriched with milk, sugar, and egg yolks, then infused with fresh lemon zest for a bright, zesty flavor that cuts through the richness. Topped with a sweet, airy meringue made from beaten egg whites, it bakes to a golden brown finish. A homemade lemon sauce, thickened with cornstarch and finished with butter and nutmeg, is served alongside to enhance the citrus notes. This dish is perfect for brunch or a light dessert, offering a comforting yet elegant treat that feels homemade and indulgent. It pairs beautifully with coffee or tea.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 485.7
Dietary: Gluten-free, Vegetarian
Description
This lemon bread pudding transforms simple bread cubes into a luxurious, custardy dessert. The batter is enriched with milk, sugar, and egg yolks, then infused with fresh lemon zest for a bright, zesty flavor that cuts through the richness. Topped with a sweet, airy meringue made from beaten egg whites, it bakes to a golden brown finish. A homemade lemon sauce, thickened with cornstarch and finished with butter and nutmeg, is served alongside to enhance the citrus notes. This dish is perfect for brunch or a light dessert, offering a comforting yet elegant treat that feels homemade and indulgent. It pairs beautifully with coffee or tea.
Ingredients
  • 2 cup Milk
  • 1/2 cup Sugar
  • 2 cup Inch size bread cubes
  • 2 Eggs; separated
Directions
  1. 1
    Preheat oven to 300 degrees Fahrenheit (149&# 194;°C).
  2. 2
    Place bread cubes in a bowl and soak in milk for 5 minutes until softened.
  3. 3
    In a separate bowl, beat the egg yolks until smooth.
  4. 4
    Add 1/2 cup of sugar and lemon zest to the beaten yolks and mix well.
  5. 5
    Combine the yolk mixture with the soaked bread cubes and stir gently to combine.
  6. 6
    Pour the mixture into a buttered baking dish.
  7. 7
    Bake in the preheated oven for 25 minutes, until the custard base is almost set.
  8. 8
    While baking, beat egg whites until stiff peaks form.
  9. 9
    Gradually add 2 tablespoons of sugar to the egg whites and beat until glossy.
  10. 10
    Spread the meringue over the top of the baked pudding.
  11. 11
    Return to oven and bake for 5-10 minutes until the meringue is lightly browned.
  12. 12
    For the sauce, combine 1/2 cup sugar, 2 tablespoons cornstarch, 1 cup hot water, 2 teaspoons butter, 1.5 tablespoons lemon juice, a dash of nutmeg, and a pinch of salt in a saucepan.
  13. 13
    Cook the sauce over medium heat, stirring constantly, until thickened and smooth.
  14. 14
    Serve the warm bread pudding drizzled with the lemon sauce.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 485.7kcal
% Daily Value *
Total Fat 5.0g8%
Saturated Fat 1.6g8%
Cholesterol 2.4mg1%
Sodium 637.5mg27%
Total Carbohydrate 94.8g32%
Dietary Fiber 3.2g13%
Sugars 42.0g
Protein 14.9g30%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use stale bread for best results as it absorbs the custard better without becoming mushy.

If you prefer a stronger lemon flavor, add extra zest or a splash of lemon extract to the custard.

The lemon sauce can be made ahead and stored in the refrigerator for up to 3 days. Reheat gently before serving.

Ensure egg whites are completely free of yolk for the meringue to whip properly.

For a richer sauce, substitute half the milk with heavy cream.

Keywords: lemon, bread pudding, meringue, custard, dessert, brunch, baking, eggs, milk, sugar, zest, nutmeg, cornstarch, butter, homemade, citrus, pudding, comfort food
Read it online: https://www.chefs-mate.com/recipe/lemon-bread-pudding/