Heavenly Lemon Bread Pudding
photo by cicik
- Ready In:
- 1hr 30mins
- Ingredients:
- 10
- Serves:
-
6-7
ingredients
- 3 cups of day old French bread or 3 cups Italian bread, in 1/2 inch cubes
- 4 teaspoons grated lemons, zest of
- 1 cup whipping cream
- 1 cup whole milk
- 1 cup sugar
- 3 tablespoons butter, cut into small pieces
- 1⁄4 teaspoon salt
- 4 large eggs, separated
- 1⁄2 cup fresh lemon juice
- confectioners' sugar
directions
- Preheat oven to 325°F.
- Butter the bottom only of a 2-quart casserole or soufflé dish.
- Combine bread cubes and lemon zest in large bowl.
- Set aside.
- Combine whipping cream, milk, sugar, butter and salt in a heavy saucepan.
- Over medium heat, cook until butter melts, stirring occasionally.
- Pour over bread mixture, and toss.
- Allow to cool.
- Lightly beat the egg yolks, then beat in the lemon juice, and stir into the bread mixture.
- Set aside.
- Beat egg whites in large bowl of electric mixer until stiff peaks form.
- Do not overbeat.
- Gently fold egg whites into bread mixture.
- Pour bread mixture into prepared dish, and bake for 1 hour, or until a knife inserted 1 inch from center comes out clean.
- The top of the pudding should be golden brown.
- Cool on a wire rack for 10 minutes.
- Dust with confectioner's sugar, if desired.
- Serve warm, at room temperature or chilled.
- NOTE:*If your bread is less than a day old, you can"age" it by placing slices in a 300°F oven for 15 or 20 minutes, or until some of the moisture is baked out.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Oh my word, this is good! I used soymilk instead of milk and cream, was generous with the lemon juice (used the juice of two large juicy lemons), and heated the lemon zest with the soymilk, butter and sugar to help infuse the flavour through it. I am not sure it was worth beating the egg whites as it did fall pretty thoroughly. But no matter, the end result was just delicious - TOO delicious - we simply couldn't stop eating it.
-
Love the recipe! This is perfect when you don't really have the guts to make Lemon Curd. (haha) I alternate a couple of things from the recipe: I use stale Lemon Cake, since the Lemon Cake already have sugar, I only use 1/3 cup of sugar instead of 1 cup. I don't have heavy cream so I just sub with whole milk with equal part. I also added Poppy Seeds. Turns out Awesome! love the tartness and creamy-like texture. Baked on Sunday Night, I let it cool before I store this on the fridge for Breakfast. Cold Pudding and Hot Breakfast Coffe, Perfect for Monday Morning!
see 5 more reviews
Tweaks
-
Oh my word, this is good! I used soymilk instead of milk and cream, was generous with the lemon juice (used the juice of two large juicy lemons), and heated the lemon zest with the soymilk, butter and sugar to help infuse the flavour through it. I am not sure it was worth beating the egg whites as it did fall pretty thoroughly. But no matter, the end result was just delicious - TOO delicious - we simply couldn't stop eating it.
RECIPE SUBMITTED BY
Miss Annie
United States