Description
This Lemon Bread Pudding offers a bright and refreshing twist on the classic dessert, featuring day-old ciabatta bread soaked in a lemon-infused custard and baked to golden perfection. Topped with a rich, creamy lemon sauce and finished with a drizzle of tangy fig balsamic vinegar, this pudding balances sweetness with lively citrus notes for an elegant and satisfying treat.
Ingredients
Pudding
- 8 cups day-old ciabatta or French bread, cut into 1/2″ cubes
- 2 tablespoons lemon olive oil
- 3 cups whole milk
- 1 cup heavy cream
- 2 eggs
- 1 tablespoon vanilla extract
- 1 lemon (zest and juice)
- 2 1/2 cups sugar
Sauce
- 2 cups whole milk
- 3 ounces cream cheese (light is fine)
- 1.5 tablespoons all-purpose flour
- 1/2 cup sugar
- Zest of 1 lemon
- 1 1/2 teaspoons vanilla extract
For Serving
- Fig balsamic vinegar (about 1 tablespoon per serving)
Instructions
- Preheat and Toast Bread: Preheat your oven to 325°F (163°C). Spread the bread cubes evenly on a baking sheet, drizzle with lemon olive oil, and toss to coat. Bake for 10 minutes for a light toasting, then remove from oven.
- Prepare Baking Dish: Lightly grease a 9×13″ baking dish to prevent sticking and set it aside.
- Make Custard Mixture: In a large bowl or blender jar, combine the whole milk, heavy cream, eggs, and vanilla extract. Pulse briefly if using a blender to mix eggs completely. Whisk in sugar and lemon zest thoroughly.
- Soak Bread: Place toasted bread cubes into the prepared baking dish. Pour the custard mixture evenly over the bread and gently stir to ensure even coverage and initial absorption. Cover the dish tightly with aluminum foil and refrigerate for at least 2 hours or overnight (no longer than 24 hours) to let the flavors meld and bread soak fully.
- Bake the Pudding: When ready to bake, preheat the oven to 350°F (177°C). Bake the covered pudding for about 50 minutes, then remove the foil and continue baking for an additional 10-15 minutes until the top turns golden and the pudding jiggles slightly when shaken gently. Immediately after removing from the oven, cut the reserved lemon in half and squeeze fresh lemon juice evenly over the hot pudding for added brightness.
- Prepare Lemon Sauce: While the pudding bakes, blend together milk, cream cheese, flour, and sugar until smooth. Transfer to a medium saucepan, add lemon zest, and cook over medium heat, stirring constantly until the sauce thickens like custard. Remove from heat and stir in vanilla extract.
- Serve: Spoon portions of the warm bread pudding onto plates or bowls. Drizzle about 1 tablespoon of fig balsamic vinegar over each serving, followed by a generous drizzle of warm lemon sauce. Serve warm, either right away or reheated if previously chilled.
Notes
- Using day-old bread gives the best texture; fresh bread may become too mushy.
- Refrigerate the soaked bread pudding for no more than 24 hours as the bread will break down.
- Fig balsamic vinegar adds a unique tangy sweetness; if unavailable, a good-quality balsamic vinegar or a fruit reduction can be used as a substitute.
- The pudding can be made ahead and reheated gently in the microwave before serving.
- Adjust sugar to taste; the lemon sauce and fig balsamic vinegar add complexity to sweetness.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
