It’s become a sort of tradition whenever Weekend at Jenn’s happens…Sunday morning means creating one of our, now legendary, breakfast treats to feast on. No more eating out…no more eating day old goodies from the local gluten-free bakery (although, I’m okay with that…just sayin’.) We usually plan it out the week of the visit…and I sprung this one on her sort of as an afterthought a day or two before my drive up that way. She, thankfully, had everything but the bread…which I had in my freezer, leftover from our last bread pudding adventure. Seriously, if you ever want a sturdy bread…order the Katz Gluten Free Braided Challah loaf…the big one…and you will have at least 6 uses out of it. I know I got my money’s worth, that’s for sure.
Anyway…I don’t know why…but I was feeling lemon this week. And it just so happens that my two partners in crime, Jenn and Cathy, are both lovers of lemon and lemon flavored things as well. This recipe was going to be a match made in heaven. Jenn and I took a recipe, originally posted by Bijouxs, and put our own little touches on it to make it easier as well as change it to gluten free. We also made ours dairy free…because I’m sort of lactose intolerant and every little bit helps!
This bread pudding smelled SO amazing as it was baking up on Saturday morning. It does take an hour to do. And Jenn and I prepped the dish the night before and let everything soak up and sit in the fridge until we were getting ready for breakfast. I recommend doing this. The original recipe called for homemade lemon curd. We weren’t feeling that. Jenn had a 12 ounce jar…so we just used every bit of that jar in our version of this dish. Just make sure that the lemon curd is gluten-free (not all of them are!).
And now…you can make it yourself and see what I mean!
Recipe: Lemon Bread Pudding
- 1 French bread baguette, cut into 1 inch slices (I used Katz Gluten Free Braided Challah (of [delicious] DOOM!))
- 1 12 ounce jar of lemon curd
- 2 cups cold whole milk (I used coconut milk)
- 1/2 cup granulated sugar
- 4 eggs, cold
- 3-4 lemons, juiced (around 1/3 cup juice)
- zest of 2 lemons (about 2 tablespoons)
- pinch of kosher salt
Place the bread slices cut sides down in a lightly buttered 10 x 8 inch oval ovenproof baking dish. Fit the bread slices together in a single layer to completely cover the bottom of the pan.
Spread the top of the bread slices with all of the lemon curd.
Whisk together the milk, sugar, eggs, lemon juice, lemon zest and pinch of salt, mixing well and pour over the bread.
Cover and refrigerate for at least 3 hours (or overnight like we did!), to allow the bread to absorb the milk mixture. Remove from the refrigerator at least 30 minutes prior to baking.
Preheat the over to 325° F.
Cover the bread pudding with foil and bake on top of a sheet pan for 30 minutes.
Remove cover and bake for an additional 30 minutes until puffy and golden brown.
Dust with confectioner’s sugar and serve warm with whipped cream or vanilla ice cream if desired.
OMG…amazing. Bright, zesty, tangy…it was a citrus flavored treat all rolled into one amazing little bread pudding. This makes a day brightening breakfast or a light, palate cleansing dessert. No matter how you slice it, all of us were digging into this delicious treat. I brought some home and reheated it for breakfast this morning. This reheats beautifully. Seriously. Nothing got soggy or gross in the fridge and it didn’t get destroyed when nuked in the microwave for about 2 and a half minutes. Still amazing. Still tangy. Still…OH so good!