Easiest Ever Citrus Bread Pudding

Easiest Ever Citrus Bread Pudding is a custard-based dessert that comes together in one bowl and bakes in under an hour. The bread soaks up a bright, lemony custard while the top turns golden and slightly crispy. What makes it easy is that you whisk the filling once, pour it over cubed bread, and let the oven do the rest.

Ingredients for Easiest Ever Citrus Bread Pudding

Bread provides structure and soaks up the custard. Eggs are the base of the custard and make it set firm without curdling when baked slowly. Whole milk and heavy cream create a rich, custardy texture. Sugar sweetens the custard and helps it cook evenly. Lemon zest and lemon juice give the pudding its bright, citrusy flavor without making it watery. Vanilla extract rounds out the sweetness, and salt balances all the flavors. A small amount of butter brushed on top helps it brown.

Why This Easiest Ever Citrus Bread Pudding Works

The magic is in the ratio of custard to bread. Four eggs, one cup of milk, and one cup of cream create enough liquid to soak the bread thoroughly but not so much that the pudding turns soupy. The bread cubes absorb the custard gradually as it bakes, becoming tender and custard-soaked rather than soggy or dense.

The oven temperature stays at 350°F, which lets the eggs cook gently without scrambling at the edges while the center sets. The pudding is done when the top is golden and a knife inserted near the center comes out with just a few moist crumbs clinging to it. This takes about 40 to 45 minutes, and the pudding keeps cooking slightly as it cools, so pulling it out when it still jiggles a little in the very center is the right call.

Lemon zest added to the raw custard mixture infuses the entire pudding with flavor, while the juice keeps the citrus bright and sharp. The zest won’t break down during baking, so you get tiny flecks of real lemon throughout.

Mistakes To Avoid

Overmixing the custard after the eggs are combined breaks down the eggs and creates a grainy, separated texture instead of a smooth, creamy one. Whisk the eggs and sugar until smooth, then fold in the milk and cream gently and stop.

Using fresh bread instead of day-old bread results in a mushy pudding that falls apart when you scoop it. Fresh bread is too soft to hold its shape as it absorbs the custard.

Baking at too high a temperature causes the eggs to scramble at the edges before the center is set, leaving you with a curdled, grainy pudding. Stick to 350°F and give it the full 40 to 45 minutes.

Overbaking until the pudding is completely firm in the center makes it dry and rubbery instead of creamy. The pudding will continue to set as it cools, so remove it when a knife still shows a little moisture in the very middle.

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Ingredients

• 6 cups cubed bread, 3/4-inch pieces (about 10 ounces)
• 4 large eggs
• 1 cup whole milk
• 1 cup heavy cream
• 1/2 cup (100 grams) sugar
• 2 tablespoons lemon zest
• 3 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 tablespoons butter, melted

Step-by-step Instructions

1. Heat the oven to 350°F (175°C). Spread the bread cubes in a 9×13 baking pan.
2. In a large bowl, whisk the eggs and sugar together for 1 minute until well combined and pale.
3. Add the milk, cream, lemon zest, lemon juice, vanilla extract, and salt to the eggs. Whisk gently until smooth, about 30 seconds.
4. Pour the custard over the bread cubes and let sit for 5 minutes, stirring once halfway through, so the bread absorbs some custard.
5. Brush the top of the pudding evenly with the melted butter.
6. Bake for 40 to 45 minutes, until the top is golden brown and a knife inserted near the center comes out with just a few moist crumbs clinging to it.
7. Remove from the oven and let cool for 10 minutes before serving.