Lemony Rosemary Pine Nut Bread Pudding Recipe

Name: Lemony Rosemary Pine Nut Bread Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups French bread, cubed (a day old); 1 ½ cups whole milk; ½ teaspoon dried rosemary, very finely minced or ½ teaspoon a small sprig fresh rosemary; 2 teaspoons lemon zest; 1 teaspoon orange zest; ½ teaspoon vanilla extract; ¾ cup honey; ½ cup unsalted butter, melted; 3 tablespoons lemon juice, freshly squeezed; 4 eggs, separated; ½ cup pine nuts, toasted

Servings: persons

3 cups French bread, cubed (a day old)
1 ½ cups whole milk
½ teaspoon dried rosemary, very finely minced or ½ teaspoon a small sprig fresh rosemary
2 teaspoons lemon zest
1 teaspoon orange zest
½ teaspoon vanilla extract
¾ cup honey
½ cup unsalted butter, melted
3 tablespoons lemon juice, freshly squeezed
4 eggs, separated
½ cup pine nuts, toasted

1
Preheat the oven to 300.
2
Place milk, rosemary, citrus zest and vanilla in a sauce pan on medium heat.
3
Bring to a gentle boil, then promptly remove from heat and cover.
4
Let rest for 15 minutes.
5
If you used fresh rosemary remove and discard the sprigs and leaves.
6
Add honey to the milk mixture, stirring until completely dissolved.
7
In a large bowl, combine the bread cubes, lemon juice and melted butter.
8
Prepare a 8 x 8 x 1 1/2 inches square pan.
9
Lightly grease the bottom and sides with unsalted butter.
10
Place bread into the pan.
11
In two separate bowls, separate egg yolks and whites, reserving both for use.
12
Beat the egg yolks until lemon colored.
13
Add to the milk mixture, blending well.
14
In the other bowl, beat egg whites until stiff peaks form.
15
Fold into the milk and egg mixture.
16
Pour the final pudding-like mixture over the bread, making sure that it is evenly coated.
17
Top with toasted pinenuts.
18
Place the baking pan into a larger pan or roasting pan.
19
Pour enough hot water into the outer pan to come halfway up the sides of the pan containing the bread pudding.
20
Bake at 350 for 45 minutes.
21
Serve with fresh whipped cream.

748

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 cups French bread, cubed (a day old), 1 ½ cups whole milk, ½ teaspoon dried rosemary, very finely minced or ½ teaspoon a small sprig fresh rosemary, 2 teaspoons lemon zest, and more.

Yes, Lemony Rosemary Pine Nut 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.

That's it — enjoy your meal!

Lemony Rosemary Pine Nut Bread Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions