Mohamed Shili Pioneer Woman Lemon Bread Pudding is a custardy baked dessert made with challah or brioche, fresh lemon zest and juice, half-and-half, eggs, and sugar, topped with bourbon whipped cream in about 1 hour and 15 minutes.
This recipe comes straight from Ree Drummond on Food Network, featured on The Pioneer Woman during the “Best of Drummond Family Favorites” episode. Ree created it for Ladd’s father, who loves custard desserts, and she pairs it with a bourbon whipped cream that she says takes it from good to great.
Dry the bread cubes overnight on a sheet pan or toast them at 350F (180C) for 15 minutes before soaking. Skipping this step means the bread absorbs too much liquid and turns into a soggy, flat pudding instead of holding its shape with a golden, slightly crisp top layer.
Pioneer Woman Lemon Bread Pudding Recipe
Description
A bright, citrusy twist on classic bread pudding that turns a loaf of eggy bread into a golden baked custard with fresh lemon flavor and a boozy whipped cream finish.
Ingredients
For the bread pudding:
For the bourbon whipped cream:
Instructions
- Dry the bread. Cut the bread into 1 inch (2.5cm) cubes and spread them on a sheet pan. Let them sit overnight to dry out, or toast in a 350F (180C) oven for about 15 minutes until lightly dried but not browned.
- Make the custard. Whisk together the half-and-half, eggs, lemon zest, and lemon juice in a large bowl. Add the sugar and stir until it dissolves completely.
- Soak the bread. Grease a 13×9 inch (33x23cm) baking dish with softened butter. Spread the bread cubes in the dish and pour the custard mixture evenly over the top. Press the cubes down gently with a spatula so they absorb the liquid. Let soak while the oven preheats, at least 15 minutes.
- Preheat the oven. Set your oven to 325F (165C).
- Bake the pudding. Bake for 50 to 55 minutes until the top is golden brown and the custard is set.
- Rest the pudding. Remove from the oven and let it rest for at least 15 minutes before serving.
- Make the bourbon whipped cream. Combine the cold heavy cream, sugar, and bourbon in a large bowl. Beat with a hand mixer on high speed until stiff peaks form, about 4 minutes. Serve a generous dollop on each portion.
FAQs
Why use challah or brioche instead of regular sandwich bread?
Challah and brioche are egg-enriched breads with a tender, buttery crumb that soaks up custard without falling apart. Regular sandwich bread is too thin and soft, so it dissolves into mush instead of holding its shape in the baking dish.
The richness of eggy bread also adds flavor that complements the lemon custard. French bread or a sturdy white bread works in a pinch, but the texture will be slightly less creamy than what you get with challah or brioche.
Can you skip the bourbon in the whipped cream?
Yes, just leave it out and add 1 teaspoon of vanilla extract instead. The whipped cream will still be rich and creamy, though you lose the warm, slightly smoky depth that bourbon brings to the lemon flavor.
If you want an alcohol-free option that still adds complexity, try 1/2 teaspoon of almond extract or a tablespoon of fresh lemon juice whisked in after whipping. The bourbon is a finishing touch rather than a structural ingredient, so the dessert works without it.
Why soak the bread cubes before baking?
Soaking gives the custard time to absorb fully into every cube so the center of the pudding bakes evenly with the edges. Without soaking, the outer cubes get saturated while the inner ones stay dry and chalky.
Ree mentions on the show that she sometimes skips the soaking and puts it straight in a preheated oven. Pressing the cubes down with a spatula helps speed up absorption if you are short on time, but 15 minutes of soaking gives you the most consistent result.
How do you know when the bread pudding is done?
The top should be golden brown and slightly puffed, and the center should jiggle only slightly when you shake the dish. A completely still center means it may be overbaked, while a liquid wobble means it needs more time.
The pudding continues setting as it rests for 15 minutes out of the oven, so pulling it when there is a faint jiggle is the right call. Overbaking dries out the custard and makes the texture rubbery instead of creamy and soft.
Why let it rest 15 minutes before serving?
The custard needs time off the heat to finish setting so it holds together when you scoop it. Cutting into it straight from the oven gives you a runny, liquid center that spills across the plate instead of slicing cleanly.
Resting also lets the temperature drop just enough that the lemon flavor comes through more clearly. Extremely hot custard tastes mostly sweet, but a slightly cooled portion lets the citrus zest and juice shine alongside the sugar.
