Tuesday, April 12, 2016

Lemon Bread Pudding

We have a bounty of lemons, courtesy of my parents' prolific tree. I love making bread pudding as a way to use up bread heels, so I set out to see if I could make a yummy lemon version. The verdict was a clear YES. It was so good. My new mantra: When life (or your mom) gives you lemons, make lemon bread pudding! 


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Lemon Bread Pudding

                        Base: 

        • cubed bread heels (about 1 loaf worth)
        • 4 eggs 
        • 1 c. cream
        • 1 c. milk
        • 3/4 c. sugar
        • 3 T. lemon zest
        • 2/3 c. lemon juice 

                        Glaze:

        • 1 T lemon zest
        • 1/2 c. lemon juice
        • 1/2 c. powdered sugar


Butter a 13" x 9" baking dish. Add the cubed bread to the dish. In a bowl, beat the eggs thoroughly, then stir in milk, cream, and sugar. Stir to dissolve the sugar. Add lemon zest and lemon juice. Pour the mixture over the bread, being sure to moisten all areas. Bake at 325° F for about 45-50 minutes. While the base is cooking, make the glaze by combining lemon zest, lemon juice and powdered sugar. As soon as the base comes out of the oven, pour the glaze evenly over the top. Let it rest for 10-15 minutes before serving.

 
I assure you that bread heels never tasted so good.

6 comments:

  1. Ohhhhhhhhh yum!!!!!!!!!!!!!!!!!!!!!!

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  2. Oh goodness that sounds delicious!!

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  3. Love all things lemon! This looks delicious!!!

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  4. I've been on a total lemon kick lately. This sounds sooo good!

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  5. Oh.. That looks so yummy. And I may just be stealing your recipe... Usually every one make banana bread or use banana in their recipe. I can't eat bananas. So yup. I may just have to try this. Thanks.

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