Oh my gosh, guys, you are not going to believe how amazing this lemon poppy seed bread pudding is! It's become a staple in my home. I made this for my friend's birthday last year, and they immediately started asking for the recipe. The whole baking process is such a joy too, which is pretty awesome. I think I get just as much joy from the making as from the eating, if I'm being honest. But this is more than just a simple bread pudding—it's a symphony of flavors and textures that dance on your tongue. Imagine: the bright zing of lemon, the subtle crunch of poppy seeds, the creamy, comforting custard... pure bliss!
This recipe is perfect for those cozy autumn or winter evenings. Or for whenever, really! My kids even ask for it in the middle of summer. I usually make a double batch; it's just that good and disappears pretty quickly. Making bread pudding can seem intimidating, but trust me – this recipe is incredibly simple to follow, even for beginners. This recipe will turn you into a bread pudding aficionado. But what’s more, it can be adapted to suit your taste buds. Feel free to switch the bread type, play around with extracts, or add things like chopped nuts or dried fruits to really customize this pudding.
Required Equipments
- 9x13 inch baking dish
- Whisk
- Mixing bowls
- Measuring cups and spoons
- Rubber spatula
- Wooden spoon
Lemon-Poppy-Seed-Bread-Pudding
This Lemon Poppy Seed Bread Pudding is a delightful dessert that combines the tangy zest of lemon, the delicate crunch of poppy seeds, and the comforting warmth of a classic bread pudding. It’s surprisingly easy to make and perfect for any occasion.
⏳ Yield & Time
Yield: 8 servings
Preparation Time: 15 minutes
Cook Time: 45 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 350°F (175°C). This is crucial for even baking, so don't skip this step!
- Butter generously a 9x13 inch baking dish. Make sure you get into all the corners. No one likes a stuck bread pudding!.
- Tear up your day-old bread into 1-inch pieces. If you're using really fresh bread, let it sit out for a few hours to dry a little bit. Otherwise, it'll be soggy city.
- In a large mixing bowl, whisk together the milk, heavy cream, eggs, sugar, lemon zest, lemon juice, poppy seeds, and vanilla extract. Whisk until the sugar is mostly dissolved, but don't worry about perfection here.
- Add the torn bread to the custard mixture, gently tossing to coat every piece. Let it sit for about 15-20 minutes. This will allow the bread to soak up all the delicious custard and become soft and custardy!
- Pour the bread pudding mixture into the prepared baking dish. Even it out as much as possible, but don't stress too much about it being perfect. It's all going to taste great anyway!
- Bake for 45-55 minutes, or until the pudding is set and golden brown on top. A toothpick inserted into the center should come out with just a few moist crumbs attached.
- Let the bread pudding cool completely at room temperature before serving. Seriously, don't rush this part. It tastes so much better when it is not hot and melty and gooey.
- Dust with powdered sugar, if desired. It adds a really nice touch of sweetness and elegance, but isn't essential.
📝 Notes
- Make sure your bread is slightly stale. Fresh bread will make the pudding too soggy!
- Don't overbake the pudding. It should be set and golden brown, but not dry.
- Feel free to add other mix-ins such as raisins, currants, or chopped nuts!
🍎 Nutrition
Calories: 300kcal
Protein: 8g
Fat: 12g
Carbohydrates: 45g
Fiber: 3g
Calcium: 150mg
