Earlier this year, I had the honor of visiting the home of Sister Schubert herself where she taught me how to make this incredible warm lemon bread pudding! I’m so excited to share the recipe with you!
Meeting and visiting with Sister Schubert in her Alabama home was a dream come true for me! I have loved her products since I was a little girl.
She served Bellinis on her gorgeous Southern porch and told us the whole story of how she created her brand. She was even so thoughtful as to have fresh fruit juice for me as I was newly pregnant. :)
Then we enjoyed lunch in her formal dining room (complete with the lemon bread pudding for dessert). It was a memorable day!
When I shared on Instagram that she served us a delicious lemon bread pudding, so many of you requested the recipe! I’m so glad I was given permission to share it with all of you. It’s certainly one I will make again and again!
Lemon Bread Pudding
Baking with “Sister” – as she’s known – in her kitchen was absolutely the highlight of the day. She uses her famous Parker House style rolls to make this lemon bread pudding.
I always have at least one tray of these delicious rolls on hand! They’re my husband and daughter’s favorite. Bread pudding also happens to be my husband’s favorite dessert so I knew he’d LOVE this lemon bread pudding – I was right!
The recipe itself is a breeze to put together and the flavors benefit from overnight refrigeration so it’s easy to pull together in the evening and bake to serve the next day.
Lemon Bread Pudding Topping
What’s the best topping for this lemon bread pudding? There are a few options, but you can also serve it straight from the oven with just a dusting of powdered sugar.
I added a dollop of whipped cream and “Sister” served hers with a simple raspberry coulis. A drizzle of lemon syrup or any fruit sauce (strawberry, blueberry, etc) would be a delicious addition too.
Tips on Baking Lemon Bread Pudding
While you can just thaw the rolls and cut into cubes, I like to ensure my bread won’t be too soggy or mushy in a bread pudding, so I bake them according to the package instructions and then cut them into cubes for this bread pudding!
You can also add a few extra from a second tray if you want a very full casserole dish, plus you’ll have leftover rolls – yum! One package of the rolls will do just fine, however.
My main recipe suggestion would be ensuring you use fresh-squeezed lemon juice and zest. It makes ALL the difference in this lemon recipe! I also suggest serving warm from the oven (after a bit of cooling) so the top has that delicious, crispy edging. It’s an irresistible recipe that is sure to become a favorite, especially if you’re a lemon lover!
Baking time will vary (I added a few extra minutes to mine) so just watch carefully. You can loosely cover your bread pudding with a “tent” of aluminum foil to prevent over-browning on top.
You just want to be sure that the bread pudding is “set” aka not jiggling when you gently move the pan. You can also place a toothpick inside the center to be sure it comes out clean (crumbs are fine). The bread pudding will continue to set up as it cools.
As for presentation, I love to serve desserts in a stemmed glass (here are similar ones to mine) as anything elevated gives a pretty presentation! You could also bake this recipe in individual ramekins too. Of course, a simple bowl or plate will do just fine as well!
A touch of fresh mint and lemon curl is the perfect finishing garnish! A lemon wedge is also perfect, but if you want to make lemon curls, I highly recommend a tool like this one!
Lemon Bread Pudding
- 16 Sister Schubert's Parker House Rolls (1 pan) - thawed and baked
- 8 large eggs - separated
- 3 1/2 cups heavy cream
- 1 cup sugar
- 1 pinch salt
- 1 teaspoon vanilla extract
- 2/3 cup lemon juice
- 2 tablespoons lemon zest - (about 2 lemons)
- 3 tablespoons butter - thinly sliced
- Butter a 9×13-inch casserole dish. Bake rolls according to package instructions. Remove rolls from oven, and cut into 1-inch cubes.
- Using a large mixing bowl, whisk egg yolks until light and fluffy (about 1-2 minutes). Add cream along with sugar and salt, mixing to combine thoroughly.
- Add in vanilla extract, egg whites, lemon juice and zest, stirring until well distributed.
- Place rolls into prepared 9×13 dish and pour custard over. Be sure bread is evenly coated with custard.
- Dot the bread pudding with butter slices. Cover tightly and refrigerate for 8 hours or overnight.
- Preheat oven to 350°F. Bake 55 to 60 minutes or until top is set and light brown (if top begins to brown too much, loosely tent with aluminum foil).
I hope you try this lemon bread pudding for your friends and family!
Check out more of my favorite dessert recipes: