Heavenly Lemon Bread Pudding

Recipe by Miss Annie
READY IN: 1hr 30mins




  • 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.