Lemon Bread Pudding

This pudding is super delicious!

So quick and easy to make, this dessert is ready in an hour. This morning I divided the recipe in half and made the whipped cream with no bourbon (because I do not have bourbon in my pantry).

I prepared the Whipped Cream and put it in the fridge while my pudding baked in the oven.

This lovely pudding is perfect for a dessert following a light meal or for a snack at home!

Serve this pudding warm with a bowl of whipped cream.

Sources : recipe of Ree Drummond

Servings 6 to 8  Preparation time : 20 min  Total time : 1 h 10 min

Ingredients :

• 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 (optional)

Directions :

Pudding

1. Cut the bread into 1-inch cubes. Spread out on 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 degree F. (160 degree C.)
4. Bake until the crust is golden brown, 45-50 minutes. Let rest for at least 15 minutes.

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.

Serve warm with Bourbon Whipped Cream.

“Ce pudding au citron  accompagné de crème chantilly est une merveilleuse idée pour finir un repas léger!;)

zaza-cook

Thanks for stopping by! Do not hesitate to send me a comment. I would love to hear from you! Xo, Zaza