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Lemon Bread Pudding


Passover is just days away, and it’s time to clean out the cupboards to use all the chametz that might be stored there. A glance at my freezer revealed a long-forgotten unbaked loaf of lemon-infused challah. I baked it, but the loaf was much to old to be enjoyed as actual bread. But there’s an old saying: If your bread has gone stale, fill it up with milk and make bread pudding!… or something like that.





Because the bread was lemon-infused (with some lemon olive oil), lemon bread pudding was the obvious choice. Not to mention our property is covered in lemon trees, so there you go: problem solved. Here’s the thing about our lemon trees, though. I don’t think they produce lemons. They produce some kind of other super-fruit that is 10x more powerful than a lemon ever could be. I always have to remember that when I am using them in a recipe.





As everyone is busy cleaning, and gobbling up any remnants of bread, may I make a recommendation? Not only is this recipe quick, it’s really tasty – totally enough to tide you over through a breadless week.





It’s like bread-y lemonade. The egg mixtures definitely makes this super pudding-like, and will be a go-to recipe in the future for all the left over bread I eat all by myself in chucks so Matt won’t notice have sitting around the house.





Recipe adapted from Something Swanky.


Lemon Bread Pudding:

Lemon Bread Pudding:


  1. • Approximately 4 cups dried bread, cubed (I used one small loaf of challah torn up and left out overnight)
  2. • 6 tablespoons melted butter
  3. • 3/4 cup fresh lemon juice; the juice from about 3 lemons
  4. • 1/2 teaspoon salt
  5. • 1 2/3 cups sugar
  6. • 1 tablespoon cornmeal
  7. • 1 1/2 tablespoons cornstarch
  8. • 5 large eggs


  1. Preheat the oven to 375 degrees.
  2. Place the cut up bread pieces in a well greased loaf pan.
  3. In a large bowl, whisk together the remaining ingredients until smooth.
  4. Pour filling mixture over the bread pieces. Use a spatula or spoon to make sure all the pieces are coated with the filling. Press down on the bread pieces slightly, to make sure they are distributed evenly in the pan.
  5. Optional: sprinkle with sanding sugar before baking.
  6. Bake for 45 minutes.
  7. Serve warm or at room temperature (slices best at room temperature-- you'll just want to spoon it out if it's warm!).

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