My dad loves bread pudding. He also loves lemon. Therefore, Ultimate Lemon Bread Pudding (Gluten-Free Option) is right up his alley! This creamy bread pudding is topped with a fabulous homemade lemon sauce that is truly scrumptious! To make a gluten-free version simply use gluten-free bread in place of bread made from wheat. All the other ingredients are naturally gluten-free.
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Prepare the Bread
First, cut the crust off of 9 slices of white bread. Tear the bread into small chunks and place them in 6 (8-ounces, each) buttered individual ramekins; set aside.
Make the Pudding
Next, make the pudding. In a small saucepan, mix and heat milk, sugar, and butter just enough to dissolve sugar and melt butter. Beat eggs slightly, add salt to the mixture. Stir eggs into warm milk and add vanilla. Pour liquid mixture over bread cubes and set ramekins in a 9 x 13 baking pan lined with a paper towel and hot water. (The paper towel helps keep the ramekins from sliding around in the pan.)
Bake the Bread Pudding
Bake at 350 degrees F for 1 hour or until a knife inserted in center comes out clean.
Make Lemon Sauce
While the pudding bakes, prepare the lemon sauce by combining sugar, cornstarch, and salt in a saucepan. Stir in water and fresh lemon peel; boil for 1 minute. Remove from heat and stir in butter and lemon juice.
Cool Before Serving
Allow the bread pudding to cool for 10 minutes. (The bread pudding will be puffy when you first take it out of the oven. As it cools it slowly sinks. This is normal.)
Serve the Lemon Bread Pudding
Your Lemon Bread Pudding is now ready for a generous drizzle of lemon sauce. You can also garnish it with a slice of lemon.
If you have a lemon-lover in your family you really need to treat them to this scrumptious dessert. And, remember… you can easily make this a gluten-free dessert simply by using gluten-free bread.
If you love bread pudding then you will also love Isaac’s Bourbon Cherry Bread Pudding!
Every bite of Lemon Bread Pudding is rich, creamy, and loaded with lemon!
Ultimate Lemon Bread Pudding (Gluten-Free Option)
A rich and creamy bread pudding that's covered with a delicious lemon sauce.
Ingredients
- BREAD PUDDING
- 2 cups white bread, crusts removed and torn into small chunks (GF Option: use gluten-free bread)
- 2 cups milk
- 1/4 cup sugar
- 3 tablespoons butter, softened
- 2 eggs
- 1/2 teaspoon vanilla
- dash salt
- LEMON SAUCE
- 1 cup sugar
- 2 tablespoons cornstarch
- 1/8 teaspoon salt
- 2 cups water
- 1 tablespoon grated lemon peel
- 1/4 cup butter
- 2 tablespoons fresh lemon juice
Instructions
- Cut the crust off 9 slices of white bread. Tear bread into small chunks and place in 6 (8-ounces, each) buttered individual ramekins; set aside.
- In a small saucepan, mix and heat milk, sugar, and butter just enough to dissolve sugar and melt butter. Beat eggs slightly, add salt to the mixture. Stir eggs into warm milk and add vanilla. Pour liquid mixture over bread cubes and set ramekins in a pan lined with a paper towel and hot water. (The paper towel helps keep the ramekins from sliding around.)
- Bake at 350 degrees F for 1 hour or until a knife inserted in the center comes out clean.
- While pudding bakes, prepare the lemon sauce by combining sugar, cornstarch, and salt in a saucepan. Stir in water and lemon peel; boil for 1 minute. Remove from heat and stir in butter and lemon juice.
- Serve the bread pudding hot with lemon sauce.
Notes
You can also use a 2 quart baking dish instead of ramekins.
What’s your favorite recipe featuring lemon?
Enjoy!
Linda
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