Ingredients
- 12 slices stale potato bread, crust removed and cut on the diagonal
- 2 tablespoons freshly grated lemon zest
- 1/3 cup fresh lemon juice
- 3 cups milk
- 1/2 cup plus 1 tablespoon sugar
- 5 eggs
- 4 tablespoons unsalted butter, melted and cooled
- 1/4 teaspoon salt
- confectioners sugar, optional
Cooking Instructions
- Make three layers of bread in 8 x 8-inch baking pan, making sure to turn the next layers bread in a different direction than the piece below it.
- In a medium bowl whisk lemon zest, lemon juice, milk, 1/2 cup of sugar, eggs, butter, and salt to combine. Pour over bread. Let bread soak up the liquid for 30 minutes at room temperature. Sprinkle top of bread pudding with remaining 1 tablespoon of sugar.
- Heat oven to 325 degrees. Bake 1 hour, or until the edges are set but the middle still jiggles slightly. Sprinkle with confectioners sugar if desired.
Substitution(s)
- If the bread is not stale bake it 10 minutes in a 300 degree oven until slightly hardened but not colored.
Tips & Tricks
To yield 2 tablespoons of lemon zest and 1/3 cup of lemon juice takes approximately 3 lemons, depending on their size and the amount of juice they offer.
Bread pudding can be eaten warm from the oven, at room temperature, or cold.
If serving warm, let cool at least 10 minutes.
Bread pudding can be eaten warm from the oven, at room temperature, or cold.
If serving warm, let cool at least 10 minutes.
Preparation Time:
Ready In:
Baking Time: 1 hour
25 minutes
Ready In:
1 hour 35 minutes
Baking Time: 1 hour
How kids can help
- Measure the lemon zest, lemon juice, milk, sugar, butter and salt.
- Whisk lemon zest, lemon juice, milk, sugar, eggs, butter and salt.
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