Ree Drummond, the celebrated Pioneer Woman, is known for her heartwarming, family-friendly recipes, and this Lemon Bread Pudding is no exception. Born from her husband’s love for lemon meringue pie and custard desserts, this recipe perfectly marries the comforting texture of classic bread pudding with a bright, zesty lemon twist. It’s a “no-brainer” combination, as Ree herself admits, and one that results in a dessert that’s both satisfyingly cozy and refreshingly light.
This Pioneer Woman Lemon Bread Pudding recipe is the ultimate comfort food, ideal for a cozy night in or a delightful brunch with friends. The subtle citrus notes dance beautifully with the rich, custard-soaked bread, creating a symphony of flavors and textures that will leave you craving more.
Ree Drummond Lemon Bread Feature Image Copy
What Makes Pioneer Woman’s Lemon Bread Pudding a Must-Try?
The magic of this bread pudding lies in its delightful contrast. The richness of the custard base, made with half-and-half and eggs, is perfectly balanced by the vibrant zest and juice of fresh lemons. This isn’t your average bread pudding; it’s an elevated dessert experience that’s surprisingly easy to make at home. Ree Drummond’s genius is in taking classic comfort food and infusing it with bright, unexpected flavors, and this lemon bread pudding is a shining example of her culinary prowess.
Gather Your Ingredients for Pioneer Woman Magic
Before you embark on this baking adventure, ensure you have all the necessary ingredients. This Pioneer Woman Bread Pudding recipe is straightforward, utilizing pantry staples and fresh lemons to create something truly special.
Here’s what you’ll need:
- Bread: 1 loaf of eggy bread like challah or brioche. These breads are ideal for bread pudding because of their rich flavor and ability to soak up custard without becoming mushy.
- Dairy: 2 cups of half-and-half. This provides the perfect creamy base for the custard.
- Eggs: 4 large eggs. Essential for binding the custard and adding richness.
- Lemons: 2 lemons. You’ll use both the zest and juice to infuse the pudding with that signature lemon flavor.
- Sugar: 1 cup of granulated sugar. To sweeten the custard to perfection.
- Butter: Softened butter for greasing your baking dish, ensuring easy removal and a subtly buttery crust.
For the Bourbon Whipped Cream (Highly Recommended):
- Heavy Cream: 1 cup, very cold. The colder the cream, the better it whips.
- Sugar: 2 tablespoons. Just a touch to sweeten the whipped cream.
- Bourbon: 2 tablespoons. This adds a sophisticated depth of flavor to the whipped cream, complementing the lemon beautifully.
Essential Tools for Baking Success
While the ingredient list is simple, having the right tools will make the baking process smoother and more enjoyable. For this Pioneer Woman Lemon Bread Pudding, a few key tools will set you up for success.
- Baking Dish: A 13×9-inch baking pan. This is the perfect size for this recipe, ensuring even baking and ample servings.
- Microplane Zester: A Microplane zester is invaluable for grating lemon zest finely and efficiently.
Microplane Premium Stainless Zesting Grating - Hand Mixer: A hand mixer is helpful for whipping up the bourbon cream quickly and easily.
Breville Handy Mix Scraper 9 Speed Hand Mixer - Baking Sheet: For toasting the bread cubes. Toasting the bread is a crucial step for preventing soggy bread pudding.
- Whisk: For combining the custard ingredients smoothly.
Baking Your Pioneer Woman Lemon Bread Pudding: Step-by-Step
Now for the fun part – bringing this Pioneer Woman Lemon Bread Pudding recipe to life! Follow these easy steps to create a dessert that will impress everyone.
Step 1: Prepare the Bread
Begin by cubing your challah or brioche loaf into 1-inch pieces. Toasting the bread is key to achieving the perfect texture in your bread pudding. You have two options:
- Overnight Drying (Recommended): Spread the bread cubes on a baking sheet and let them air dry overnight. This allows the bread to lose moisture, ensuring it absorbs the custard beautifully without becoming soggy.
- Quick Toasting: If you’re short on time, you can toast the bread cubes in a 350°F (175°C) oven for about 15 minutes. Keep a close eye on them to ensure they lightly toast and don’t brown too much.
Step 2: Whisk Together the Lemon Custard
In a large mixing bowl, whisk together the half-and-half, eggs, lemon zest, and lemon juice until well combined. The aroma of fresh lemon zest at this stage is already incredibly inviting! Gradually whisk in the sugar until it’s fully dissolved into the mixture. This ensures a smooth, sweet custard base.
Step 3: Assemble and Bake
Grease your 13×9-inch baking dish generously with softened butter. This prevents sticking and adds a subtle buttery flavor to the edges of your bread pudding. Arrange the toasted bread cubes evenly in the prepared baking dish. Pour the lemon custard mixture evenly over the bread cubes, ensuring all the bread is moistened. Use a spatula to gently press down on the bread cubes, encouraging them to soak up the custard.
Let the bread soak in the custard for about 15-20 minutes while your oven preheats to 325°F (160°C). While Ree Drummond sometimes skips the soaking step on her show, allowing the bread to soak ensures a more consistently moist and flavorful bread pudding.
Bake in the preheated oven for 50-55 minutes, or until the top is beautifully golden brown and the custard is set. A slight jiggle in the very center is okay, as it will continue to set as it cools.
Step 4: Whip Up the Bourbon Cream While it Rests
While your Pioneer Woman Lemon Bread Pudding is baking and then resting (allow it to rest for at least 15 minutes after baking), prepare the bourbon whipped cream. This step is what takes this dessert from delicious to truly extraordinary.
In a chilled bowl, combine the very cold heavy cream, sugar, and bourbon. Using a hand mixer or stand mixer, beat on high speed until stiff peaks form, about 4 minutes. Be careful not to overwhip.
The Blissful Outcome: A Taste of Sunshine
The result of this Pioneer Woman Lemon Bread Pudding recipe is simply divine. The bread pudding itself is moist, tender, and bursting with bright lemon flavor. The bourbon whipped cream adds a layer of luxuriousness and warmth that perfectly complements the citrus notes.
This recipe is wonderfully simple, with the most time-consuming part being zesting the lemons – and even that is quick work with a good zester! Prepare to be transported to dessert heaven with every spoonful. This Pioneer Woman bread pudding is a recipe you’ll want to make again and again.
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