Mohamed Shili Pioneer Woman Lemon Bread Pudding is made with challah bread, half-and-half, eggs, lemons, and sugar. This zesty Pioneer Woman Lemon Bread Pudding recipe creates a dessert that takes about 1 hour and 30 minutes to prepare and can serve up to 8 people.
Pioneer Woman Lemon Bread Pudding Ingredients
- 1 loaf of challah bread, preferable for its sweetness and texture
- 2 tablespoons softened butter, for greasing the baking dish
- 2 cups of half-and-half
- 4 large eggs
- The zest and juice of 2 medium lemons (about 1/4 cup juice and 2 tablespoons zest)
- 1 cup granulated sugar
- Bourbon Whipped Cream, for serving
For Bourbon Whipped Cream:
- 1 cup very cold heavy cream
- 2 tablespoons granulated sugar
- 2 tablespoons bourbon
How To Make Pioneer Woman Lemon Bread Pudding
- Prepare the Bread: Cube the challah loaf into 1-inch pieces. Spread them evenly on a baking sheet and let them air dry, uncovered, for at least 1 hour or preferably overnight in a dry, cool place to achieve a slightly stale texture.
- Prep the Baking Dish: Thoroughly grease a 9-inch-by-13-inch baking dish with the softened butter, ensuring all sides and corners are covered to prevent sticking.
- Mix the Ingredients: In a large mixing bowl, whisk together the half-and-half and eggs until well combined. Add the lemon zest and lemon juice. Sprinkle the sugar into the mixture, stirring continuously until completely dissolved and the mixture is smooth.
- Soak the Bread: Arrange the dried bread cubes in the buttered baking dish. Gently pour the egg mixture over the bread, ensuring even coverage. Press down lightly with a fork to make sure all bread pieces are soaked with the mixture.
- Bake: Preheat your oven to 325 degrees Fahrenheit. Place the dish in the oven and bake for 50 to 55 minutes, or until the top is golden brown and set. Remove from the oven and let the bread pudding rest for at least 15 minutes to set before serving.
- Prepare Bourbon Whipped Cream: While the pudding is resting, pour the heavy cream, sugar, and bourbon into a large mixing bowl. Using an electric mixer, beat on high speed until stiff peaks form, about 3 to 4 minutes.
- Serve: Spoon the warm bread pudding onto plates and dollop with the Bourbon Whipped Cream. Serve immediately to enjoy its comforting warmth and zesty flavors.
Recipe Tips
- Choose the Right Bread: Opt for challah bread; its rich texture and slight sweetness make it the perfect base for soaking up the lemon-egg mixture effectively.
- Bread Prep is Key: Dry your bread cubes overnight on a baking sheet. This ensures they’re just the right texture to absorb all the delicious custard without falling apart.
- Lemon Love: Use fresh lemons for zesting and juicing. This guarantees the bright, fresh flavors that really make this dish pop.
- Even Soaking: After adding the liquid to the bread cubes, gently press down with a fork. This helps every piece of bread soak up the flavorful custard for a more consistent texture.
- Don’t Rush the Resting: Allow the bread pudding to rest for 15 minutes after baking. This waiting time helps it set properly, making it easier to serve beautifully.
- Whip it Good: When making the Bourbon Whipped Cream, chill your mixing bowl and beaters beforehand. This helps achieve fluffy, stiff peaks more quickly and easily.
What To Serve With Lemon Bread Pudding
Lemon Bread Pudding pairs well with raspberry coulis, toasted coconut flakes, a sprinkle of cinnamon, and a dollop of mascarpone cream.
It also can be served alongside vanilla bean ice cream, candied pecans, espresso-soaked ladyfingers, and blackberry compote for a delightful burst of flavors that complement its citrusy zest.
How To Store Lemon Bread Pudding
Refrigerate: Cool the Lemon Bread Pudding completely. Then, either cover the dish with plastic wrap or transfer it to an airtight container. It can be stored in the refrigerator for up to 3-4 days.
Freeze: For extended storage, freeze the Lemon Bread Pudding. First, wrap it tightly with aluminum foil, then place it in a freezer bag or use a freezer-safe container. The pudding can be frozen for up to 2 months. When ready to eat, thaw it overnight in the refrigerator before reheating.
How To Reheat Lemon Bread Pudding
In The Oven: Preheat the oven to 350°F (175°C). Place the leftover pudding in an oven-safe dish and cover it with aluminum foil. Reheat for about 15-20 minutes, or until it is hot all the way through.
In The Microwave: Put a portion of the pudding in a microwave-safe dish and cover it loosely with plastic wrap. Heat on high for 2-3 minutes, stirring halfway through to ensure even warming.
In The Air Fryer: Preheat the air fryer to 350°F (175°C). Transfer the pudding to an air fryer-safe container. Heat for 5-10 minutes, checking halfway to avoid overheating or drying out.
Pioneer Woman Lemon Bread Pudding Nutrition Facts
- Calories: 390 kcal
- Carbohydrates: 53g
- Protein: 9g, Fat: 16g
- Saturated Fat: 9g
- Cholesterol: 185mg
- Sodium: 330mg
- Potassium: 220mg
- Fiber: 1g
- Sugar: 30g
- Calcium: 130mg
- Iron: 2mg
Frequently Asked Questions
Can I make this bread pudding in advance?
Yes, you can prepare the bread pudding a day before you plan to serve it. Store the unbaked mixture in the refrigerator overnight, and then bake it the next day as directed. This allows the flavors to meld together more thoroughly, enhancing the overall taste.
Can I use milk instead of half-and-half in the bread pudding?
Using whole milk instead of half-and-half is possible, but it will result in a less creamy texture. For a compromise that still offers richness, consider using a mix of milk and cream. This substitution will closely mimic the texture and flavor of half-and-half.
Should I dry the bread before making the pudding?
Drying the bread prior to assembling the pudding is essential. This process ensures that the bread can absorb the custard mix without becoming too soggy. Simply spread the bread cubes on a baking sheet and leave them to air dry until they feel stale to the touch.
Check out More Recipes From Pioneer Woman:
Pioneer Woman Lemon Bread Pudding
Description
Pioneer Woman Lemon Bread Pudding is made with challah bread, half-and-half, eggs, lemons, and sugar. This zesty Pioneer Woman Lemon Bread Pudding recipe creates a dessert that takes about 1 hour and 30 minutes to prepare and can serve up to 8 people.
Pioneer Woman Lemon Bread Pudding Ingredients
For Bourbon Whipped Cream:
How To Make Pioneer Woman Lemon Bread Pudding
- Prepare the Bread: Cube the challah loaf into 1-inch pieces. Spread them evenly on a baking sheet and let them air dry, uncovered, for at least 1 hour or preferably overnight in a dry, cool place to achieve a slightly stale texture.
- Prep the Baking Dish: Thoroughly grease a 9-inch-by-13-inch baking dish with the softened butter, ensuring all sides and corners are covered to prevent sticking.
- Mix the Ingredients: In a large mixing bowl, whisk together the half-and-half and eggs until well combined. Add the lemon zest and lemon juice. Sprinkle the sugar into the mixture, stirring continuously until completely dissolved and the mixture is smooth.
- Soak the Bread: Arrange the dried bread cubes in the buttered baking dish. Gently pour the egg mixture over the bread, ensuring even coverage. Press down lightly with a fork to make sure all bread pieces are soaked with the mixture.
- Bake: Preheat your oven to 325 degrees Fahrenheit. Place the dish in the oven and bake for 50 to 55 minutes, or until the top is golden brown and set. Remove from the oven and let the bread pudding rest for at least 15 minutes to set before serving.
- Prepare Bourbon Whipped Cream: While the pudding is resting, pour the heavy cream, sugar, and bourbon into a large mixing bowl. Using an electric mixer, beat on high speed until stiff peaks form, about 3 to 4 minutes.
- Serve: Spoon the warm bread pudding onto plates and dollop with the Bourbon Whipped Cream. Serve immediately to enjoy its comforting warmth and zesty flavors.
