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Lemon Bread Pudding

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  • Level: Easy
  • Total: 2 hr 45 min (includes drying, soaking and resting times)
  • Active: 20 min
  • Yield: 6 to 8 servings
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1 loaf eggy bread such as challah or brioche

Softened butter, for greasing the baking dish

2 cups half-and-half 

4 large eggs 

Zest and juice of 2 lemons 

1 cup sugar 

Bourbon Whipped Cream, recipe follows, for serving

Bourbon Whipped Cream:

1 cup heavy cream, very cold

2 tablespoons sugar 

2 tablespoons bourbon 


  1. Cut the bread into 1-inch cubes. Spread out on a baking sheet to dry out for at least 1 hour or overnight.
  2. Grease a 9-inch-by-13-inch baking dish with butter.
  3. Whisk together the half-and-half, eggs and lemon zest and juice. Add the sugar and stir until it dissolves. Put the bread cubes in the prepared baking dish. Pour the liquid over the bread. Let the bread soak up the liquid while you preheat the oven to 325 degrees F.
  4. Bake until the crust is golden brown, 50 to 55 minutes. Let rest for at least 15 minutes.
  5. Serve warm with Bourbon Whipped Cream.

Bourbon Whipped Cream:

  1. Combine the heavy cream, sugar and bourbon in a large mixing bowl with an electric mixer and begin mixing immediately on high speed until stiff, about 4 minutes.
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