Lemon Bread Pudding
A delicious and easy warm lemon bread pudding recipe that's perfect for entertaining!
Servings 8 people
Calories 572kcal
Ingredients
- 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
Instructions
- Butter a 9x13-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 9x13 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).
Notes
If using a larger pan or you'd like additional bread pieces, you can add in more baked rolls (cut into 1-inch pieces).
Nutrition
Calories: 572kcal | Carbohydrates: 30g | Protein: 9g | Fat: 48g | Saturated Fat: 28g | Cholesterol: 340mg | Sodium: 154mg | Potassium: 168mg | Fiber: 1g | Sugar: 26g | Vitamin A: 1932IU | Vitamin C: 10mg | Calcium: 99mg | Iron: 1mg