Pioneer Woman Lemon Bread Pudding Recipe

Pioneer Woman Lemon Bread Pudding is a citrusy American dessert made with cubes of buttery challah. It features a bright lemon custard and a boozy bourbon whipped cream that soaks into the warm, toasted bread.

Ree Drummond’s method works because it treats the bread like a sponge that needs to be bone dry first. I’ve found that if you use fresh bread, the whole thing turns into a soggy mess that feels like wet paper. Letting the cubes sit out overnight is the only way to get that firm, custardy bite that doesn’t collapse on your plate.

The sugar needs to be whisked into the eggs and cream until you can’t feel the grit at the bottom of the bowl. If you rush this, the sugar won’t spread evenly and you’ll end up with sweet spots and bland spots. I like how the sharp lemon juice cuts through the heavy cream, making a rich dish feel surprisingly light for a backyard dinner.

Pioneer Woman Lemon Bread Pudding Ingredients

For the Pudding

• 1 loaf (about 450g) challah bread
• 2 tablespoons (28g) butter, softened
• 2 cups (480ml) half-and-half
• 4 large eggs
• 2 tablespoons lemon zest
• 1/4 cup (60ml) lemon juice
• 1 cup (200g) granulated sugar

For the Bourbon Whipped Cream

• 1 cup (240ml) heavy cream, very cold
• 2 tablespoons (25g) granulated sugar
• 2 tablespoons (30ml) bourbon

How To Make Pioneer Woman Lemon Bread Pudding

• 1. Prepare the bread: Slice the challah into 1-inch cubes and spread them out on a large baking sheet. Let them sit on the counter uncovered for at least 1 hour or overnight so they get dry and stale.
• 2. Prep the baking dish: Rub the softened butter all over the inside of a 9-inch-by-13-inch baking dish. Make sure you get plenty into the corners so the sugar in the custard doesn’t stick and burn to the sides.
• 3. Mix the custard: Whisk the half-and-half and eggs in a big bowl until the yolks are fully broken and the liquid is one color. Stir in the lemon zest, lemon juice, and sugar, then keep whisking until you don’t see any sugar crystals at the bottom.
• 4. Soak the bread: Put the dry bread cubes into your greased dish and pour the lemon mixture slowly over the top. Press down on the bread with a fork to force it to drink up the liquid.
• Wait about 10 minutes before putting this in the oven. Giving the bread this extra time to absorb the custard ensures the middle of the cubes won’t be dry after baking.
• 5. Bake the pudding: Slide the dish into an oven preheated to 160°C (325°F) and bake for 50 to 55 minutes. You’re looking for a golden top and a center that doesn’t wobble like liquid when you gently shake the pan.
• 6. Make the whipped cream: Pour the cold heavy cream, sugar, and bourbon into a bowl while the pudding cools slightly. Use a hand mixer on high speed until the cream holds its shape and forms stiff peaks when you lift the beaters.
• 7. Serve: Scoop the warm pudding into bowls and put a big spoonful of the cold bourbon cream on top. It’ll start to melt into the bread, so it’s best to eat it right away.

Recipe Tips

• Use a serrated knife for the bread. Challah is soft and airy, so a regular smooth blade will just squash it while you’re trying to cut cubes. A saw-like motion keeps the structure open so the bread can soak up more of the lemon custard.
• Don’t skip the resting time. After the pudding comes out of the oven, it needs 15 minutes to finish setting up. If you dig in immediately, the custard will be too runny and won’t hold together on the spoon.
• Check your lemon zest. Only grate the yellow part of the skin, as the white part underneath is bitter and can ruin the bright citrus flavor. I’ve found that using a fine microplane gives the best texture without leaving big chewy bits of peel in the pudding.
• Keep the cream cold. Your heavy cream should stay in the fridge until the very second you’re ready to whip it. Warm cream won’t trap air properly, leaving you with a thin sauce instead of a fluffy topping.
• Substitute with brioche if needed. If you can’t find a challah loaf, a loaf of brioche is the best backup. It has a similar high egg and butter content that prevents the pudding from becoming too dense or rubbery.
• Toast the bread for a shortcut. If you forgot to leave the bread out overnight, put the cubes in a 150°C (300°F) oven for about 10 minutes. This dries them out quickly without browning them too much before the actual bake.

What To Serve With Lemon Bread Pudding

A handful of fresh raspberries or blueberries scattered over the top adds a nice pop of color. The tartness of the berries plays well with the lemon without making the whole dessert feel too heavy.

If you aren’t a fan of bourbon, a simple scoop of vanilla bean ice cream works just as well. Some extra lemon zest grated over the finished bowls makes the citrus scent even stronger as guests start eating.

How To Store Lemon Bread Pudding

• Fridge: Cover the baking dish tightly with plastic wrap or move leftovers to an airtight container. It’ll stay fresh for up to 4 days, though the bread will get softer the longer it sits in the moisture.
• Reheat: The oven is the best way to get some of the crispness back on the top layer. Put a slice in a small oven-safe dish at 150°C (300°F) for about 10 minutes, or use the microwave for 30 seconds if you’re in a hurry and don’t mind a softer texture.
• Freeze: Wrap individual slices in foil and place them in a freezer bag for up to 2 months. Thaw them in the fridge overnight before reheating so the eggs in the custard don’t get a strange, rubbery texture from a fast defrost.

Pioneer Woman Lemon Bread Pudding Nutrition Facts

Per serving (1 of 10)

• Calories: 410 kcal
• Protein: 9g
• Fat: 22g
• Carbohydrates: 45g
• Sugar: 28g
• Sodium: 310mg

FAQs

Can I use regular white sandwich bread for Pioneer Woman Lemon Bread Pudding?

No, it’s too thin and will turn into mush the moment the custard hits it. You need a sturdy, enriched bread like challah or brioche that can hold its shape while soaking up all that liquid.

How do I know when the lemon bread pudding is done?

The edges should be puffed up and the top will look toasted and brown. If you stick a knife into the center, it should come out clean without any raw egg liquid clinging to the blade.

Can I make this recipe without the bourbon in the whipped cream?

Yes, you can just leave it out or swap it for a teaspoon of vanilla extract instead. The bourbon adds a smoky depth, but the lemon flavor in the pudding is strong enough to stand on its own.

Why is my bread pudding watery at the bottom?

This usually happens if the eggs weren’t whisked enough or if the bread wasn’t dry enough to begin with. Make sure your bread feels like a crouton before you add the liquid so it actually absorbs the moisture instead of sitting in it.

Can I prepare Pioneer Woman Lemon Bread Pudding the night before?

Yes, you can assemble the whole dish and keep it in the fridge overnight before baking. Just be aware that the bread will be much softer, so you might lose those distinct toasted edges on the top.

Would you like me to suggest a different flavor of whipped cream to try with this?

Try More Recipes:

• Pioneer Woman Rice Pudding
• Pioneer Woman Texas Sheet Cake
• Pioneer Woman Apple Dumplings