Heavenly Lemon Bread Pudding

"This bread pudding is similar to a souffle. It will, in fact, "fall" somewhat as it cools, but you won't be disappointed with its creamy tartness. This recipe is from Texas Cooking."
 
Download
photo by cicik photo by cicik
photo by cicik
Ready In:
1hr 30mins
Ingredients:
10
Serves:
6-7
Advertisement

ingredients

Advertisement

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!
Advertisement

Reviews

  1. This recipe is so decadently delicious! I adore the taste of fresh lemon and the lemon flavor truly shines in this recipe. A dessert this fabulous could easily be prepared for guests and would be considered the Grand Finale for any occasion! Wonderful recipe, Miss Annie! A true delight!
     
  2. 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.
     
  3. Everyone loved this.. I guess we are all lemon people. They want me to make it every day.... ha Thanks for a great recipee Miss Annie
     
  4. See changes that Jenny Sanders made. Definitely a problem recipee - ate far to much. Spent the next day at the gym trying to recover. Absolutely delicious.
     
  5. 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!
     
Advertisement

Tweaks

  1. 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

Advertisement
Advertisement
Advertisement

Find More Recipes