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    Home > Recipes > Custards

    Lemon Raspberry Bread Pudding

    Published: Apr 3, 2015 | Updated: Aug 5, 2022

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    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.

    YouTube video

    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.

    Lemon Raspberry Bread Pudding slice white plate

    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:

    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!
    Lemon Raspberry Bread Pudding slice white plate fresh raspberries

    Lemon Raspberry Bread Pudding with Lemon Brandy Sauce

    Chef 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!
    Prevent screen from sleeping
    PRINT Pin Recipe
    Prep Time 20 minutes
    Cook Time 28 minutes
    Total Time 1 hour
    Course Dessert
    Cuisine American
    Servings 9 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: 9inch9 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

      YouTube video

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

      Cure Your Lemon Cravings!!!!!!

      Double Chocolate Lemon Surprise Cupcakes

      Double Chocolate Lemon Surprise Cupcakes

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

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      Recipe Rating




      Comments

      1. Rachelle says

        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!

        Reply
        • Lindsey says

          April 20, 2015 at 9:34 pm

          You get me, Rachel! 🙂 <3

          Reply
      2. Chris @ Shared Appetite says

        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.

        Reply
        • Lindsey says

          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! 🙂

          Reply
      3. Jess @ whatjessicabakednext says

        April 14, 2015 at 4:45 am

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

        Reply
        • Lindsey says

          April 20, 2015 at 9:48 pm

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

          Reply
      4. Sophie says

        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?

        Reply
        • Lindsey says

          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!

          Reply
          • Sophie says

            April 24, 2015 at 1:09 pm

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

            Reply
      5. David @ Spiced says

        April 08, 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.

        Reply
        • Lindsey says

          April 08, 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 🙂

          Reply
      6. marcie says

        April 06, 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.

        Reply
        • Lindsey says

          April 08, 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!

          Reply
      7. Medha @ Whisk & Shout says

        April 06, 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!

        Reply
      8. Christin@SpicySouthernKitchen says

        April 06, 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!

        Reply
        • Lindsey says

          April 08, 2015 at 8:00 am

          #thestruggleisreal 😉

          I'm glad I'm not the only one!!

          Reply
      9. Karen @ On the Banks of Salt Creek says

        April 06, 2015 at 11:10 am

        Mmmmm. Lemon and raspberry. Great combo.

        Reply
      10. Nora (A Clean Bake) says

        April 05, 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!

        Reply
      11. Dorothy @ Crazy for Crust says

        April 05, 2015 at 6:13 pm

        This looks absolutely fantastic!!

        Reply
      12. Thao @ In Good Flavor says

        April 04, 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!

        Reply
      13. Consuelo | Honey & Figs says

        April 04, 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

        Reply
        • Lindsey says

          April 07, 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!

          Reply
      14. Jess @ Sweet Menu says

        April 03, 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

        Reply
      15. June Burns says

        April 03, 2015 at 2:04 pm

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

        Reply
        • Lindsey says

          April 03, 2015 at 2:12 pm

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

          Reply

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