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This Lemon Bread Pudding with Lemon Brandy Sauce is the perfect light dessert for Spring! Rich, flavorful lemon custard, fresh raspberries brioche bread and a crunchy, sweet lemon topping!
Lemon is one of those flavors that will reach in, grab your heart and never let it go! I love it so much that I even pair it with chocolate in my Lemon Surprise Cupcakes.
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!
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 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 in this pumpkin bread pudding and in my easy bread pudding recipe, 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.
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…]
If you tried this recipe and loved it please leave a 🌟 star rating and let me know how it goes in the comments below. I love hearing from you; your comments make my day!
Lemon Raspberry Bread Pudding with Lemon Brandy Sauce
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
- 1/3 cup powdered sugar
- 2 tablespoons granulated sugar
- 2 tablespoons brandy
Lemon Whipped Cream (optional)
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.
This lemon raspberry bread is just so tasty! I used my homemade lemon cordial and lemon peel powder and there were no crumbs left.
Hi Vladka, that sounds delightful! Thank you so much for coming back and commenting!
Free fresh baked bread!?!?! OMG regrets and taxes – the worst! I will totally do the sugar topping! This looks fantastic!
You get me, Rachel! 🙂 <3
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.
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! 🙂
This bread pudding looks divine! I love lemon and raspberry – such a great flavour combo! 😀
Thanks, Jess!! It’s one of my favorite combos too!
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?
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!
Thanks so much for this lovely answer! We can buy it in the Jewish bakery nearby! x
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.
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 🙂
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.
Isn’t it crazy?!? It takes every ounce of my self control not to grab all the bread everyday! Bread is my weakness!
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!