Lemon Bread Pudding – a delicious recipe with Italian white bread, Sugar, T Butter, Salt, eggs, lemon juice. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 325F. Butter the bottom only of a 2-quart casserole or souffli dish. Combine bread cubes and lemon zest in large bowl. Set aside. Combine half and half, 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. Serve warm, at room temperature or chilled.
1021
kcal
Calories
85
g
Fat
55
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 cups French or Italian white bread cut into 1/2 inch cubes, 2 cups half and half, 3/4 C Sugar, 3 T Butter, cut into small pieces, and more.
Yes, Lemon Bread Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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