Turn your leftover weekend bread into a scrumptious dessert with this creamy and easy bread pudding recipe! This delightful dish combines simple ingredients like milk, eggs, and bread, infused with a hint of lemon zest for a refreshing twist. The homemade caramel layer adds a sweet and silky finish that perfectly complements the soft, custard-soaked bread. It’s a comforting and economical dessert that’s perfect for satisfying your sweet tooth.
Why You’ll Love This: This bread pudding is not only a great way to reduce food waste by utilizing leftover bread, but it’s also incredibly satisfying and versatile. The addition of lemon zest brightens the dish, offering a subtle citrusy nuance that elevates the overall flavor. The creamy texture and rich caramel make it a hit for all ages, ensuring it’s a crowd-pleaser at any gathering.
Perfect Occasion: This dessert is ideal for family dinners, potluck gatherings, or as a cozy treat on a relaxing evening at home. It’s also a fantastic option for holiday meals or any occasion where you want to offer a heartwarming, homemade dessert without too much fuss.
Decoration Tips: For an elegant presentation, serve the bread pudding with a dollop of whipped cream or a scoop of vanilla ice cream. A drizzle of caramel sauce or a sprinkling of powdered sugar can also add to its visual appeal. Garnish with a few thin lemon zest strips or a light dusting of cinnamon for a festive touch.
Ingredients:
- 1 liter of milk
- 4 eggs
- 350 grams of bread, cut into small pieces
- Zest of 1 lemon
- 150 grams of sugar
- 200 grams of sugar for the caramel
Instructions:
- Prepare the caramel:
- In a saucepan, gradually add 200 grams of sugar, stirring continuously to ensure even melting and to prevent burning. Cook until it turns a golden color.
- Quickly pour the caramel into a baking mold, tilting it to evenly coat the bottom. Let it cool and harden.
- Make the pudding:
- Heat the milk with 150 grams of sugar until the sugar dissolves.
- In a large bowl, combine the hot milk, chopped bread, and lemon zest. Let the mixture sit until the bread is fully soaked and soft.
- Beat the eggs in a separate bowl and then add them to the bread mixture along with a splash of vanilla extract.
- Blend the mixture using a blender or hand mixer until smooth.
- Pour the mixture into the caramel-coated mold.
- Bake:
- Cover the mold with aluminum foil. Place the mold in a larger baking tray with high sides and add water to the tray to create a water bath (bain-marie).
- Bake in a preheated oven at 150 degrees Celsius (302 degrees Fahrenheit) until the pudding is set, which typically takes between 1 hour and 1 hour and 20 minutes.
- Cool and Serve:
- Let the pudding cool at room temperature, then refrigerate for at least 4 hours to set completely.
- Before serving, carefully invert the pudding onto a serving plate to showcase the caramel topping.
Enjoy this creamy and delightful bread pudding, a perfect treat that combines simplicity with delicious results!
