Lemon Bread Pudding

Lemon Bread Pudding 21

Here’s yet another recipe for trying to get rid of the massive amount of lemon pudding/curd I have left. Also a recipe for dealing with a lazy breakfast when you still have weird leftovers from the holidays. Here I have some of my pudding, half a panettone (my favourite fruity egg bread), some cream, and some eggs.

Lemon Bread Pudding 1

Preheat your oven to 350°F and butter up a baking dish.

Lemon Bread Pudding 2

Crack 4 eggs into a bowl and whisk ’em up.

Lemon Bread Pudding 3

Pour in a dollop or two of the cream, and add some vanilla and some pumpkin pie spice (or cinnamon or whatever) and give it a beating.

Lemon Bread Pudding 4

Grab your panettone. Inhale the gorgeous fruity aroma.

Lemon Bread Pudding 6

Then rip it to shreds and drop some of the bits into the baking dish. Add a few dollops of pudding.

Lemon Bread Pudding 7

Then add some more panettone. And more dollops of pudding.

Lemon Bread Pudding 8

Then when you’re done/you’ve filled the dish, pour your eggy/cream mixture all over the whole thing.

Lemon Bread Pudding 10

Let it soak in for a minute.

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Then pop it in the oven for about 45 minutes, until the middle is solid. If it starts to brown too much on the top while you’re waiting for the interior to solidify then cover it up to keep it from burning.

Lemon Bread Pudding 12

Let it sit for a few minutes after taking it out of the oven so that you don’t burn your face off.

Lemon Bread Pudding 16

Then serve for breakfast with a bit of maple syrup or some whipped cream!

Lemon Bread Pudding 17

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Author: allythebell

A corgi. A small boy. A sense of adventure. Chaos ensues.

4 thoughts on “Lemon Bread Pudding”

  1. Dammit, I don’t even like bread pudding and this looks good. Probably because we are back on low carb – got to lose the holiday pudge. I’m not preggers and my favourite belt is on notch 3 instead of the usual notch 5 😳

    Like

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