Lemon Bread Pudding

Name: Lemon Bread Pudding
Total time: 7500 s
Yield: 8 servings
Cuisine: American
Ingredients: 4 cup bread cubes, not fresh but slightly dried, the better the bread the better the pudding, though any bread will do; 1 cup lemon curd, I used homemade but store bought is fine; 4 large eggs, I used 5 small eggs; 2 1/2 cup milk, I used 2% but any would be fine, or a combination of milk and cream, the higher the fat the richer the pudding; 2/3 cup sugar; 1 tsp vanilla extract, or lemon extract for more lemon flavor; 1 tbsp butter; 1 tbsp powdered sugar for dusting

quietvalleyq @cook_3747198

Bread pudding is a great way to use up leftover bread. There are a million ways to flavor it, I happened to have extra lemon curd on hand. As long as you follow the basic recipe you can get creative and customize it to your tastes and what you have on hand.

quietvalleyq @cook_3747198

Saved

Ingredients

2 hours 5 mins

8 servings

4 cupbread cubes, not fresh but slightly dried, the better the bread the better the pudding, though any bread will do
1 cuplemon curd, I used homemade but store bought is fine
4large eggs, I used 5 small eggs
2 1/2 cupmilk, I used 2% but any would be fine, or a combination of milk and cream, the higher the fat the richer the pudding
2/3 cupsugar
1 tspvanilla extract, or lemon extract for more lemon flavor
1 tbspbutter
1 tbsppowdered sugar for dusting

Saved

Steps

2 hours 5 mins

1

Preheat oven at 350°F
2

Lightly grease a deep 9"x9" baking dish, or similar size, with butter
3

In a large bowl, toss bread with lemon curd to coat
4

In a separate bowl, wisk eggs, milk, sugar, and vanilla till combined and sugar is dissolved
5

Add mixture to bread and toss so that all bread is covered, let sit 1 hour or overnight in refrigerator
6

Bake 45 min covered with foil, then 15 minutes uncovered to brown the top
7

Dust with powdered sugar
8

Serve with fresh fruit