Lemon Bread Pudding Recipe
This Lemon Bread Pudding will shortly develop into your favourite recipe. I used fresh-squeezed lemon juice in each the custard filling and the creamy lemon sauce drizzled on high, and this comforting dessert is totally bursting with sunny lemon taste! If you happen to’re a lemon lover, prepare — this basic dessert is the entire thing after which some. 🍋
I used Rhodes Heat-n-Serve Artisan French Rolls to make this recipe additional fast, straightforward, and scrumptious. This put up has been sponsored by Rhodes Rolls. All ideas and opinions are my very own.
Associated Recipes
Just lately, I shared how a lot I really like making bread pudding with Rhodes Artisan French Rolls. I’m again at it once more with this scrumptious lemon model for Springtime. Considered one of my favourite recipe “hacks” is to make use of do-it-yourself pie filling to make bread pudding. I initially made this recipe again in 2013 and it has completely stood the check of time. I believe you’re going to like it!
Components
- 6 Rhodes Artisan French Rolls
- 6 tablespoons melted butter
- 3/4 cup fresh-squeezed lemon juice (about 3 lemons)
- 1/2 teaspoon salt
- 1 2/3 cups of sugar (sure, that’s cups of sugar, and no regrets!)
- 2 tablespoons cornstarch
- 5 massive eggs
- Creamy lemon sauce for topping (recipe card under)
Q&A: Lemon Bread Pudding
How Do You Make Lemon Curd Bread Pudding From Scratch?
Bread pudding is a fantastically easy scrumptious dessert. Sometimes you mix bread cubes with an egg combination, pour bread combination right into a ready pan or 2-quart casserole, and bake low and sluggish. Have you ever ever made baked French toast? There are similarities — however this lemon curd bread pudding wins for me each time. The style of lemons operating by means of each chunk is simply *chef’s kiss.* You place bread cubes in a good layer, fold in your custard combination, then use a rubber spatula to press all of it collectively so nothing goes to waste. The very best half? That heat sauce drizzled proper excessive of the pudding on the finish. I actually can’t even.
Can I Put together This the Evening Earlier than?
Completely! On the whole, the extra time the bread items have to soak up the custard combination, the higher. Letting it relaxation in a single day and baking it the following day is definitely preferable — and it’s a good way to get forward for brunch. This lemon recipe makes use of a do-it-yourself pie filling as an alternative of the extra conventional milk combination, so the bread doesn’t really want additional time to soak. The shortage of egg whites within the filling means it will get absorbed tremendous quick. However you gained’t be any worse off chilling it in a single day! And subsequent time you’re feeding a crowd, that is your transfer. You may as well try our French Toast Casserole Crockpot recipe for one more make-ahead stunner.
Do You Eat Bread Pudding Heat or Chilly?
Bread pudding may be served at any temperature. My very favourite method is to let it cool fully at room temperature, then slice an enormous fats sq. and microwave it for about 30 seconds. High it with heat pudding sauce and voilà — finest bread pudding EVER. Why cool it first? As a result of because the pudding bakes after which totally cools, it types a cohesive bake you may truly slice. Serve it contemporary from the oven and also you’ll find yourself scooping particular person items as an alternative of beautiful slices. Each are positive! However I favor the slice-and-reheat technique each single time. Retailer leftovers in an hermetic container on the counter or pop it within the fridge for the following day.
Do You Want Stale Bread to Make the Finest Bread Pudding?
Right here’s the thin! Principally, your bread wants to soak up the filling — in any other case you’ve simply acquired toasted bread sitting in baked eggs. That’s why so many recipes name for previous bread or stale bread. The quantity of bread issues too: thick slices of french bread or a fast bread work fantastically. I’ve even used leftover lemon curd bread pudding bread from a earlier bake — the remaining curd soaks proper again in! However truthfully, my key ingredient is these Rhodes Heat & Serve Artisan French Rolls. They thaw to the proper texture on the counter with none additional price or fuss — no baking sheet, no olive oil, no aluminum foil required. And in contrast to a soufflé dish state of affairs, these rolls make particular person servings tremendous straightforward to portion out. You’ll be able to even serve them in particular person ramekins for a fancy-feeling banquet second!
🍋🍋🍋 Have fun LEMONS with us on this roundup of our BEST LEMON DESSERTS! 🍋🍋🍋
Why Rhodes Rolls Are the Finest Bread for This Recipe
✓ I can at all times have the bread readily available in my freezer. It’s prepared each time I’m — which issues as a result of generally I plan a recipe for that day but it surely takes me a number of days to get round to it. Relatable, proper?
✓ These rolls are tender and steamy when warmed, however allow them to thaw to room temperature on the counter and so they develop into the excellent texture to soak up a yummy filling. Like, excellent. No unhappy soggy bread cubes right here.
✓ One bag is completely portioned for a recipe. My retailer carries 6-count luggage — precisely proper for an 8×8 or 9×9 pan. Many shops carry 12-count luggage, which is ideal for a 9×13 pan of bread pudding!
How one can Make the Creamy Lemon Sauce
Oh, can we speak about this lemon sauce for a second?! Be nonetheless my coronary heart. 😍 In a medium saucepan (or heavy saucepan when you have one), mix whipping cream, heavy cream, a small bowl of lemon zest, egg yolks, and a cup sugar over medium warmth, stirring till the butter melts and every part comes collectively right into a silky, dreamy heat sauce. Add the lemon glaze on high of the bread proper earlier than serving — a lemon curl on every slice makes it look SO bakery-fancy. When you’ve got leftover lemon curd, drizzle the remaining curd over particular person servings too! This sauce has an ideal steadiness of tart and candy and it’s the entire cause I hold making this many times. Use a big mixing bowl or massive bowl of electrical mixer to organize the filling if you wish to fold egg whites in for a fluffier texture — simply beat to stiff peaks first! This lemon recipe additionally pairs fantastically with contemporary berries or blueberry lemon bread pudding vibes should you toss some in earlier than baking. I’m additionally obsessive about how properly this works as consolation meals — proper up there with our Pecan Pie Bread Pudding and Butterscotch Bread Pudding. Truthfully must make this ASAP should you haven’t but!
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For baking: preheat your f oven to 350°F, set your ready pan inside a bigger pan, fill the perimeters of the smaller pan with sizzling water for a water bathtub, and tent with aluminum foil for the primary half of baking. Set completed pudding on a wire rack to chill. This bread pan technique retains the custard silky easy and the highest of the bread golden brown. A casserole dish works completely right here — that is really a good way to feed a crowd with a scrumptious, golden, gooey lemon bread pudding that no one will overlook!
Extra Lemon Recipes
Lemon Bread Pudding
Yield:
9
Prep Time:
25 minutes
Prepare dinner Time:
45 minutes
Complete Time:
1 hour 10 minutes
This Lemon Bread Pudding will shortly develop into considered one of your favourite recipes. I used fresh-squeezed lemon juice in each the custard filling and the creamy lemon syrup drizzled on high, and this dish is totally bursting with sunny lemon taste!
Components
- 6 Rhodes Artisan French Rolls
- 3/4 cup contemporary lemon juice (about 3 lemons)
- 2 tbsp cornstarch
- 6 tbsp melted butter
- 1/2 teaspoon salt
- 1 2/3 cups sugar
- 5 massive eggs
Lemon Cream Syrup
- 1 1/2 cups granulated sugar
- 1 tbsp cornstarch
- 12 tablespoons butter
- 6 tbsp heavy whipping cream
- 6 tbsp contemporary lemon juice
- roughly 1 tbsp lemon zest
Directions
- Preheat the oven to 350ºF.
- Let the rolls thaw till they’re tender sufficient to slice. Reduce them into bite-sized items, and put aside.
- In a big mixing bowl, whisk collectively the lemon juice and cornstarch.
- Combine within the butter, salt, and sugar. Lastly, whisk the eggs into the combination.
- Add the bread items to the bowl, and gently combine till the bread is completely coated by the lemon filling and starting to soak up.
- Switch the combination to a greased 9×9 baking dish. Bake for 45 minutes.
- Serve with the lemon cream syrup (directions under).
Lemon Cream Syrup
- In a small or medium saucepan, combine collectively the sugar and the cornstarch (earlier than turning on the warmth).
- Add the remaining components. Stir continuously over medium-high warmth till combination melts and involves a boil. Proceed to stir whereas permitting the combination to boil for a minute or two, till the sauce begins to barely thicken.
- Let cool (sauce will thicken noticeably because it cools), after which drizzle over a slice of bread pudding.
Diet Info:
Yield: 9
Serving Measurement: 1
Quantity Per Serving:
Energy: 576Complete Fats: 30gSaturated Fats: 18gTrans Fats: 1gUnsaturated Fats: 10gLdl cholesterol: 176mgSodium: 360mgCarbohydrates: 77gFiber: 0gSugar: 72gProtein: 4g
