Name: Lemon Raspberry Bread Pudding with Lemon Brandy Sauce
Prep time: 20 min
Cook time: 28 min
Total time: 60 min
Ingredients: 7 cups Brioche bread (cut into ¾ inch cubes); ¾ cup granulated sugar; 3 ½ lemons (zested); 2 cup cream; 1 cup milk; 3 eggs; ¼ teaspoon kosher salt; 1 cup raspberries; 1 cup bread (cut into ½ inch cubes (some can be slightly smaller)); 3 tablespoons granulated sugar; ½ lemon (zested); 1 tablespoon lemon juice; 3 tablespoons butter (melted but not hot); 1 tablespoon lemon juice (from ½ lemon); 1/3 cup powdered sugar; 2 tablespoons granulated sugar; 2 tablespoons brandy

This Lemon Raspberry Bread Pudding with Lemon Brandy Sauce is the perfect light dessert for Spring! Rich, flavorful lemon custard, brioche bread and a crunchy, sweet lemon topping!

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Lemon Raspberry Bread Pudding unsliced in white baking dish

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...

Lemon Raspberry Bread Pudding slice white plate

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!

Lemon Raspberry Bread Pudding slice white plate fresh raspberries

And maybe a few carbs. Just sayin’…

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

Besides learning all about lemon raspberry bread pudding, I need you to prepare to be really jealous.

Lemon Raspberry Bread Pudding slice with lemon glaze drizzle

Lemon buttery goodness.

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.

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.

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 lemon raspberry bread pudding:

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.
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!
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.
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…]
For more fun bread pudding tips, you can read the bottom section of my Pumpkin Spice Bread Pudding!

Lemon Raspberry Bread Pudding with Lemon Brandy Sauce

5 from 1 vote

Lindsey

This Lemon Raspberry Bread Pudding with Lemon Brandy Sauce is the perfect light dessert for Spring! Rich, flavorful lemon custard, brioche bread and a crunchy, sweet lemon topping!

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Prep Time 20 minutes

Cook Time 28 minutes

Total Time 1 hour

Course Dessert

Cuisine American

Servings people

Calories 523 kcal

Ingredients

For the Pudding:

7 cups Brioche bread (cut into ¾ inch cubes)
¾ cup granulated sugar
3 ½ lemons (zested)
2 cup cream
1 cup milk
3 eggs
¼ teaspoon kosher salt
1 cup raspberries

For the Topping:

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

For the Sauce:

1 tablespoon lemon juice (from ½ lemon)
⅓ cup powdered sugar
2 tablespoons granulated sugar
2 tablespoons brandy

Lemon Whipped Cream (optional)

Makes: 9 x 13inch rectangle

US Customary - Metric

Instructions

Make the Bread Pudding:

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.
Add the half and half, cream and salt and stir until the sugar has dissolved. Whisk in the eggs until completely incorporated.
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.
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.]
Preheat oven to 325°.
Prepare your topping while your pudding rests: mix the sugar and the zest together and toss with your fingers to break up the zest. Melt butter, squeeze half a lemon and then add 1 tablespoon of lemon juice and butter to the sugar mixture; mix 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.
Bake in preheated oven for 30-45 minutes, or until the custard is set and gives slightly when pressed. It should feel like jello. 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.
Let cool on a wire rack at least 30 minutes prior to serving.
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.
Serve with lemon whipped cream, a generous drizzle of brandy lemon sauce, and additional fresh raspberries.

Brandy Lemon Sauce:

Combine all ingredients in a small sauce pan and heat gently, stirring constantly until sugar has dissolved and the sauce is warm.

Video Instructions

Notes

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!

Keyword brioche bread, custard, how to use old bread, lemon recipe, ways to use old bread

Tried this recipe?Mention @cheflindseyfarr