Lemon Raspberry Bread Pudding {Lemon Brandy Sauce}

This Lemon Raspberry Bread Pudding with Lemon Brandy Sauce is the perfect light dessert for Spring! You will love the bright flavors!

This Lemon Raspberry Bread Pudding with Lemon Brandy Sauce is the perfect light dessert for Spring! You will love the bright flavors and crunchy, sweet lemon topping! Lemon is one of those flavors that will reach in, grab your heart and never let it go!

It is also one of those cravings that cannot be replaced with a poor substitute. Ever try taming a lemon craving with chocolate?
Even for this card-carrying Chocoholic that just doesn’t fly.

Unless of course the aforementioned chocolate is my Lemon Surprise Cupcakes.

This is getting too complicated. Let’s keep it simple…

his Lemon Raspberry Bread Pudding with Lemon Brandy Sauce is the perfect light dessert for Spring! You will love the bright flavors!

The lemon beast must be tamed with…you guessed it…lemon.
And not just a squeeze of lemon in your water. Come on guys!
There must be sugar with that lemon. {cough, cough} Lots of SUGAR!

his Lemon Raspberry Bread Pudding with Lemon Brandy Sauce is the perfect light dessert for Spring! You will love the bright flavors!

And maybe a few carbs. Just sayin’…

Speaking of carbs…Have I told you about the bread rack at school? NO?!?!

Prepare to be really jealous.

his Lemon Raspberry Bread Pudding with Lemon Brandy Sauce is the perfect light dessert for Spring! You will love the bright flavors!

I’ll break it down for you here: there is a bread class at ICC; their classroom is right next to ours, so impossibly delicious, yeasty bread smells emanate from it all day long; then at 3:00 they put out a rack of all the bread they made but didn’t want to take home (I know what is wrong with them?!!?); and then you can grab a loaf or two or three.

his Lemon Raspberry Bread Pudding with Lemon Brandy Sauce is the perfect light dessert for Spring! You will love the bright flavors!

Last week I grabbed the most perfect brioche loaf in all its buttery, eggy goodness. It was still warm! But since I have self-control (yes, I found her again), I didn’t tear into it immediately like the savage beast I wanted to be.
No, no. I waited.
I made this Lemon Raspberry Bread Pudding with this little buttery loaf of perfection.

Good things come to those who wait. Or at least that’s what I hear…

But I suggest that you do not wait to make this bread pudding because good things also come to those who bake with copious amounts of lemon and sugar. #fact

I learned that in school. You’re welcome.

his Lemon Raspberry Bread Pudding with Lemon Brandy Sauce is the perfect light dessert for Spring! You will love the bright flavors!

I’ve told you before (twice actually), but I’ll tell you again because I love you: don’t skip my sugared topping!!! The secret to a spectacular bread pudding is all in the crunchy, sugary topping.

Don’t skip it. You will have regrets. And those are worse than taxes.

When in doubt… #sugarallthethings

Some notes on bread pudding:

  1. You can freeze the several day old bread until you are ready to make pudding or until you have enough. I prefer to cut it up into cubes prior to freezing. Then I just use the cubes frozen. With light airy bread like brioche or challah, this works well. If you are using a more dense, hearty bread (umm, why?) then you will want to thaw them and dry them out a bit in the oven first.
  2. When using zest, mix it with the granulated sugar first. This breaks up the pieces of zest, so no one ends up with a bite full of lemon zest and it also extracts and absorbs the flavorful oils, which will make your dish more flavorful!
  3. If your liquid will not initially fit, let the bread sit and absorb and then pour in some more of the cream mixture. Good things take time and bread (especially if it is still partially frozen) will take a little time to absorb everything it can. Patience, grasshopper.
  4. Bake your bread pudding in a shallow dish no higher than 2 inches. If you bake it in a deep dish, like I did here, you will have a soufflé and it will not bake evenly. The center will need double the time the outsides need. No bueno. [I am vain and I wanted to photograph my pudding in a white dish instead of the more shallow red one…]
  5. For more fun bread pudding tips, you can read the bottom section of my Pumpkin Spice Bread Pudding!
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Lemon Raspberry Bread Pudding {Lemon Brandy Sauce}

  • Author: Lindsey
  • Total Time: 1 hour 15 minutes
  • Yield: Serves 6-8 1x


This Lemon Raspberry Bread Pudding with Lemon Brandy Sauce is the perfect light dessert for Spring! You will love the bright flavors and crunchy, sweet lemon topping!



For the Pudding:

  • 6 cups day old Brioche bread, cut into ¾ inch cubes
  • ¾ cup granulated sugar
  • Zest from 3 ½ lemons
  • 1 cup cream
  • 2 cups half and half
  • 3 eggs
  • ¼ teaspoon kosher salt
  • ½ cup fresh raspberries

For the Topping:

  • 1 cup bread, cut into ½ inch cubes (some can be slightly smaller)
  • 3 tablespoons granulated sugar
  • Zest from ½ lemon
  • 1 tablespoon lemon juice
  • 3 tablespoons salted butter, melted but not hot

For the Sauce:

  • Juice from ½ lemon
  • 1/3 cup powdered sugar
  • 2 tablespoons granulated sugar
  • 2 tablespoons brandy

Lemon Whipped Cream


Make the Bread Pudding:

  1. Add the lemon zest and sugar to a large bowl and toss with your fingers to break up all the zest. Let sit while you gather your other ingredients. You can also mix it 30 minutes ahead of time if you remember. The longer it sits, the more flavorful your custard will be.
  2. Add the half and half, cream and salt and stir until the sugar has dissolved. Whisk in the eggs until completely incorporated.
  3. Layer the bread and raspberries in a 1.5 quart baking dish, and pour the custard mixture over top. You can do this in layers to evenly distribute the lemon zest throughout the bread. I poured it over and then gently lifted the bread and moved it to distribute the zest.
  4. Cover with plastic wrap and refrigerate 30 minutes. [At this point you can stop and refrigerate the pudding overnight but I don’t like to wait much longer because the filling will become mushy and the bread pieces indistinct.]
  5. Preheat oven to 325°.
  6. Prepare your topping while your pudding rests: mix the sugar and the zest together and toss with your fingers to break up the zest. Add the melted butte and lemon juice to the zest mixture and stir to combine. Add the bread cubes and toss until the bread is coated. Distribute on top of the pudding, pressing down slightly so that the larger pieces are partially submerged.
  7. Bake in preheated oven for 45-60 minutes, or until the custard is set and no longer jiggles when shaken. I also use a toothpick to test the center to make sure it is not still liquid. It will never come out clean like a cake. The cooking time will vary greatly depending on the type and size of your dish. Just watch it.
  8. Let cool on a wire rack at least 30 minutes prior to serving.
  9. You can serve it warm, room temperature or cold. I prefer it warm or room temperature – after refrigeration, the topping will begin to soften and lose some of its charm.
  10. Serve with lemon whipped cream, a generous drizzle of brandy lemon sauce, and additional fresh raspberries.

Brandy Lemon Sauce:

  1. Combine all ingredients in a small sauce pan and heat gently, stirring constantly until sugar has dissolved and the sauce is warm. Do not boil or the lemon will taste gross.


The lemon juice in the topping will cause it to brown faster than the rest of the bread. You can either put it on as directed or you can press it on halfway through the baking time. Both options have negatives but the topping is seriously so delicious, I wouldn’t want you to skip it.

Alcohol Free Lemon Sauce: if you want to skip the booze, you can mix the juice from 1 lemon with it’s zest (zest first, then juice!) and enough powdered sugar to make it thick and sweet. This is really a matter of taste. It will thicken as it sits, so be aware!

  • Prep Time: 30 minutes
  • Cook Time: 45 minutes

Cure Your Lemon Cravings!!!!!!

Double Chocolate Lemon Surprise Cupcakes

Double Chocolate Lemon Surprise Cupcakes

Sunshine Lemon Bars

These easy lemon bars have a thick shortbread crust and a sweet tart lemon filling! They really are a burst of sunshine!

Lemon Pudding Cookies 

Lemon Pudding Cookies

Lemon Strawberry Shortcake

Easy Lemon Strawberry Shortcake

Strawberry Lemon Scones 

Strawberry Lemon Scones

Easy Lemon Curd

Easy Homemade Lemon Curd


  • June Burns
    April 3, 2015 at 2:04 pm

    That looks amazing! Love the lemon brandy sauce…booze makes everything better, especially bread pudding 🙂

    • Lindsey
      April 3, 2015 at 2:12 pm

      I agree, June! There is something about a boozy sauce on bread pudding that I can’t resist!

  • Jess @ Sweet Menu
    April 3, 2015 at 10:46 pm

    Wow! You’ve outdone yourself hun, this looks incredible! My mouth is watering. As for the bread rack, I am INCREDIBLY jealous! That is the coolest thing ever, I don’t know how you would be able to resist! I know I wouldn’t be able to! #glutenforlife

  • Consuelo | Honey & Figs
    April 4, 2015 at 2:34 pm

    So you’re saying that there are people who left a brioche loaf abandoned… on purpose??? WHAT’S WRONG WITH THEM???!!
    Girl, I must move there so I can steal and eat alllllllll the bread. And pudding. Oh wow, this looks and sounds unreaaaaaaal <3

    • Lindsey
      April 7, 2015 at 8:08 am

      I know right?!? Who are these crazy people? I would be right there with you! Culinary students get a little crazy over the challah and brioche and there have been stampedes! I was just lucky to snag one!

  • Thao @ In Good Flavor
    April 4, 2015 at 11:41 pm

    Good things also come to those who eat this marvelous bread pudding…eating this will make them really happy and happiness leads to living longer. Ha Ha! This looks SO good! I can almost taste it, and I love the lemon brandy sauce!

  • Dorothy @ Crazy for Crust
    April 5, 2015 at 6:13 pm

    This looks absolutely fantastic!!

  • Nora (A Clean Bake)
    April 5, 2015 at 8:29 pm

    Incredible combination of form and flavors! I always think of bread pudding as something that is spicy and hearty, but these fresh, bright flavors sound just as amazing!

  • Karen @ On the Banks of Salt Creek
    April 6, 2015 at 11:10 am

    Mmmmm. Lemon and raspberry. Great combo.

  • Christin@SpicySouthernKitchen
    April 6, 2015 at 2:32 pm

    LOL! I frequently find myself torn between using the dish that will look better versus the one that will cook the food better!
    This bread pudding looks amazing! I have never tried a lemon and raspberry flavored bread pudding. Love the beautiful pictures!

    • Lindsey
      April 8, 2015 at 8:00 am

      #thestruggleisreal 😉

      I’m glad I’m not the only one!!

  • Medha @ Whisk & Shout
    April 6, 2015 at 3:06 pm

    Yessss lemon on lemon on lemon! This looks amazing, especially with those plump raspberries. Lemon in springtime is one of my faves, and I love all the fun textures going on in this dessert!

  • marcie
    April 6, 2015 at 6:15 pm

    Chocolate absolutely will not cure a hankering lemon craving — I totally agree! And you’re killing me with that story of racks of homemade bread that nobody wants. It’s a good thing I’m not there — I wouldn’t fit into my pants! haha That homemade brioche sounds amazing, as does this entire bread pudding. Love it…want it! 🙂 Pinned.

    • Lindsey
      April 8, 2015 at 7:59 am

      Isn’t it crazy?!? It takes every ounce of my self control not to grab all the bread everyday! Bread is my weakness!

  • David @ Spiced
    April 8, 2015 at 9:40 am

    So I don’t even know where to begin here, Lindsey. The brandy sauce? The lemon? The fact that it’s bread pudding? Or maybe it’s the sugar crust. You seriously nailed this one! What I wouldn’t give for a plate of this awesomesauce to how up next to me right now. Also, I know all about the bread rack. So rude. But now I want to go and bake fresh bread today. And then eat the entire loaf.

    • Lindsey
      April 8, 2015 at 5:37 pm

      Oh the bread!!! I could devour it all everyday! Must. Restrain. Myself.

      Your comment is making me hungry! Lol I need to copy and paste it above – the descriptions! On point 🙂

  • Sophie
    April 11, 2015 at 5:11 am

    Waw, your special lemon raspberry bread brioche pudding looks just stunning, amazing too!

    We rarely see brioche bread over here, is there anything else I can use? Other bread? Or croissants maybe?

    • Lindsey
      April 11, 2015 at 8:42 am

      Do you have challah? That is my second favorite. You can use croissants and it will be even richer, but they probably won’t hold their shape like a loaf bread does. That being said, croissant bread pudding sounds delicious!

      • Sophie
        April 24, 2015 at 1:09 pm

        Thanks so much for this lovely answer! We can buy it in the Jewish bakery nearby! x

  • Jess @ whatjessicabakednext
    April 14, 2015 at 4:45 am

    This bread pudding looks divine! I love lemon and raspberry – such a great flavour combo! 😀

    • Lindsey
      April 20, 2015 at 9:48 pm

      Thanks, Jess!! It’s one of my favorite combos too!

  • Chris @ Shared Appetite
    April 14, 2015 at 12:30 pm

    Get ready to think a whole lot less of me… I’m not one of those people that ever craves a lemon dessert. I know. #weirdo But my wife totally does. And being the amazing husband I am, I’m totally going to make this for her. LOVE that topping and the sauce. And I wish there was a bread rack outside of my classroom… but all I see is the faculty bathroom #fail.

    • Lindsey
      April 20, 2015 at 9:47 pm

      Whhhhuuuuut?!! Never crave lemon!? Who are you?
      And you are such the good husband! Lemon is bliss. I shall miss the bread rack…but I’m pretty sure my waist will rejoice! 🙂

  • Rachelle
    April 17, 2015 at 7:17 pm

    Free fresh baked bread!?!?! OMG regrets and taxes – the worst! I will totally do the sugar topping! This looks fantastic!

    • Lindsey
      April 20, 2015 at 9:34 pm

      You get me, Rachel! 🙂 <3


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