Imagine a dessert that combines the tangy brightness of fresh lemons with the sweet, juicy burst of raspberries, all nestled in a creamy, custardy bread pudding that melts in your mouth. This isn't just any ordinary dessert – it's a culinary adventure that transforms humble day-old bread into a spectacular treat that will have your family and friends begging for seconds. Get ready to elevate your dessert game with this irresistible Lemon Raspberry Bread Pudding that promises to be the star of any meal!
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 6 cups of day-old bread, cubed
- 2 cups of milk
- 1 cup of heavy cream
- 3 large eggs
- 1 cup of sugar
- 1 teaspoon of vanilla extract
- 1/4 cup of lemon juice
- 1 cup of raspberries
- Zest of 1 lemon
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or non-stick spray to prevent the bread pudding from sticking.
- In a large mixing bowl, combine the cubed day-old bread with the raspberries. Gently toss them together to evenly distribute the raspberries among the bread cubes.
- In another bowl, whisk together the eggs, sugar, vanilla extract, lemon juice, lemon zest, milk, and heavy cream until the mixture is smooth and well combined.
- Pour the egg and milk mixture over the bread and raspberry mixture. Use a spatula or your hands to gently fold everything together, ensuring that the bread cubes are well soaked in the custard mixture.
- Let the mixture sit for about 10-15 minutes, allowing the bread to absorb the liquid. This will help create a moist and flavorful pudding.
- After the resting period, pour the bread pudding mixture into the prepared baking dish, spreading it out evenly.
- Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.
- Once baked, remove the bread pudding from the oven and let it cool for about 10 minutes before serving. This will help it set further.
- Serve warm, optionally drizzled with a bit of cream or a dusting of powdered sugar for added sweetness. Enjoy your delicious Lemon Raspberry Bread Pudding!
Tips
- Bread Selection: Use day-old bread for the best texture. Slightly stale bread absorbs the custard more effectively, creating a more luxurious pudding.
- Fruit Distribution: Gently fold raspberries to prevent crushing, ensuring even distribution throughout the pudding.
- Custard Secret: Whisk the egg mixture thoroughly to create a smooth, uniform custard that will give your bread pudding its signature creamy texture.
- Resting Time Matters: Allow the bread to soak in the custard for 10-15 minutes before baking. This step is crucial for developing rich, deep flavors.
- Avoid Overbaking: Check the pudding at 40 minutes. A golden-brown top and a clean knife insertion indicate it's perfectly done.
- Serving Suggestion: Serve warm with a light dusting of powdered sugar or a dollop of whipped cream for an extra touch of indulgence.
- Make-Ahead Tip: This dessert can be prepared in advance and reheated, making it perfect for dinner parties or family gatherings.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 10g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 110mg
