Ree Drummond, the Pioneer Woman, is known for her heartwarming, family-friendly recipes, and this Lemon Bread Pudding is no exception. Inspired by her husband’s love for lemon meringue pie and custard desserts, Ree created a bread pudding that perfectly balances the comforting warmth of classic bread pudding with a bright, zesty lemon flavor. This recipe is a delightful twist on a traditional dessert, making it an ideal treat for any occasion.
Ree Drummond Lemon Bread Feature Image Copy
This Pioneer Woman lemon bread pudding recipe isn’t just delicious; it’s also surprisingly simple to make. It takes classic comfort food to a new level with its vibrant citrus notes, making it a guaranteed crowd-pleaser. Whether you’re a seasoned baker or just starting out, this recipe is easy to follow and promises a stunning dessert.
What Makes This Lemon Bread Pudding Special?
This isn’t your average bread pudding. The addition of fresh lemon zest and juice infuses every bite with a refreshing tang that cuts through the richness of the custard. The use of eggy bread like challah or brioche adds a beautiful texture, creating a bread pudding that’s both decadent and light. And let’s not forget the bourbon whipped cream – Ree’s secret to taking this dessert from “good to great.”
Ingredients for Pioneer Woman Lemon Bread Pudding
Before you start baking, gather these simple ingredients. You probably already have many of them in your pantry!
For the Bread Pudding:
- 1 loaf eggy bread (challah or brioche): These breads are perfect for bread pudding because they are rich and absorb the custard beautifully. Day-old bread works best.
- Softened butter: For greasing your baking dish, ensuring the pudding doesn’t stick.
- 2 cups half-and-half: Creates a creamy, luscious custard base. You can substitute with whole milk for a slightly lighter version.
- 4 large eggs: Essential for binding the custard and adding richness.
- Zest and juice of 2 lemons: The star of the show! Fresh lemon zest and juice provide the signature citrus flavor.
- 1 cup granulated sugar: Sweetens the pudding and balances the lemon’s tartness.
For the Bourbon Whipped Cream:
- 1 cup heavy cream, very cold: The colder the cream, the better it will whip.
- 2 tablespoons granulated sugar: Adds a touch of sweetness to the whipped cream.
- 2 tablespoons bourbon: Adds a warm, sophisticated flavor. You can omit this for a non-alcoholic version or substitute with vanilla extract.
Essential Tools for Baking
Having the right tools makes baking easier and more enjoyable. For this Pioneer Woman Bread Pudding Recipe, you’ll need:
- 13×9-inch baking dish: A standard size that’s perfect for this recipe.
- Baking sheet: For toasting the bread cubes.
- Mixing bowls: For whisking together the custard and whipping cream.
- Whisk: To blend the custard ingredients smoothly.
- Microplane or zester: For grating lemon zest. A microplane is particularly effective for fine zest.
Microplane Premium Stainless Zesting Grating
- Hand mixer or stand mixer: For whipping the cream. A hand mixer is perfectly sufficient for this task.
Breville Handy Mix Scraper 9 Speed Hand Mixer
- Spatula: For gently pressing the bread cubes into the custard.
The Pioneer Woman Heritage Floral Ceramic Baker With Lid
Step-by-Step: Baking Pioneer Woman Lemon Bread Pudding
Let’s get baking! Follow these simple steps to create your own delicious Pioneer Woman Lemon Bread Pudding.
Step 1: Prepare the Bread
The first step is to prepare your bread. Cut the challah or brioche loaf into 1-inch cubes. To achieve the best texture, slightly dried-out bread is ideal. You have two options:
- Overnight drying: Spread the bread cubes in a single layer on a baking sheet and leave them uncovered at room temperature overnight. This allows them to dry out naturally.
- Quick toast in the oven: If you’re short on time, you can lightly toast the bread cubes in a 350°F (175°C) oven for about 15 minutes. Keep a close eye on them to ensure they become lightly toasted, not browned or crispy.
Step 2: Make the Lemon Custard
While the bread is drying or toasting, prepare the lemon custard. In a large mixing bowl, whisk together the half-and-half, eggs, lemon zest, and lemon juice until well combined. Then, whisk in the sugar until it is fully dissolved into the mixture. The lemon zest will infuse the custard with its aromatic oils, while the juice provides the tangy flavor.
Step 3: Assemble and Bake
Preheat your oven to 325°F (160°C). Grease a 13×9-inch baking dish with softened butter or cooking spray. Arrange the cubed bread evenly in the prepared baking dish. Pour the lemon custard mixture over the bread, ensuring all cubes are evenly soaked. Use a spatula to gently press down on the bread cubes, helping them absorb the liquid.
Bake for 50-55 minutes, or until the bread pudding is golden brown on top and the custard is set. A slight jiggle in the very center is acceptable, as it will continue to set as it cools.
Step 4: Prepare the Bourbon Whipped Cream
While the bread pudding is baking and cooling, make the bourbon whipped cream. In a chilled mixing 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. This should take about 4 minutes. Be careful not to overwhip.
Serving and Enjoying Your Lemon Bread Pudding
Allow the bread pudding to rest for at least 15 minutes after baking before serving. This allows it to set properly and cool slightly. Serve warm slices of the Pioneer Woman Lemon Bread Pudding topped generously with the homemade bourbon whipped cream. The contrast of the warm pudding and cool, creamy topping is simply divine.
Tips for the Best Pioneer Woman Lemon Bread Pudding
- Use good quality bread: Challah or brioche are highly recommended for their texture and flavor. Avoid using regular sandwich bread, as it can become mushy.
- Don’t skip the lemon zest: The zest is crucial for the bright lemon flavor. Be sure to zest the lemons before juicing them.
- Adjust sweetness to your preference: If you prefer a less sweet dessert, you can reduce the sugar slightly.
- Make it ahead: You can assemble the bread pudding ahead of time and store it in the refrigerator overnight. Bake it the next day for a convenient dessert.
- Customize your whipped cream: If you’re not a fan of bourbon, vanilla extract, or another liqueur can be used instead.
Why We Love This Recipe
The Pioneer Woman Lemon Bread Pudding recipe is a winner because it’s:
- Easy to make: With simple steps and readily available ingredients, anyone can bake this dessert.
- Deliciously flavorful: The combination of lemon and custard is both comforting and refreshing.
- Perfect for any occasion: From family dinners to potlucks, this bread pudding is always a hit.
- Versatile: Serve it warm or cold, for dessert or even brunch.
This Pioneer Woman Lemon Bread Pudding recipe is more than just a dessert; it’s a taste of home-baked comfort with a sunny citrus twist. Get ready to impress your family and friends with this delightful and easy-to-make treat!
