This Lemon Chess Bread Pudding is everything that a spring time dessert should be: it's light and lemony, decadent and sweet, and you can totally eat it for breakfast! Plus, it's quick and easy to whip up!

#Lemon Chess Bread Pudding is absolutely out of this world! From

Not to be dramatic or anything, but it's sort of a miracle that I survived last week.

I have never done so much tech-y troubleshooting in my entire life as I did from last Wednesday to Friday night. And I don't know about you, but that kind of stuff really messes with my with my head. I guess it's because I'm so dependent on technology working correctly to get through my day. I need my site to run smoothly to earn an income– which is a mind game in itself. When your site goes down, even for a minute, you're totally paralyzed wondering, “is it ever going to come back up? Did I just lose all of my hard work? What if it doesn't come back up for an entire day? A week? A month??”

Fortunately, the issues I had with my site were fairly minor. I mean… I was unable to post for 2 full days, and my site was unavailable to viewers for almost an entire day, but in retrospect– not really that bad. Especially since the technical support team I was working with at Servint was super helpful and competent.

Of course the technical difficulty with my server was a cake walk compared to the Comcast/Netgear fiasco that was my Friday night. Oh. my. gosh.

Our brand new, top of the line router died. Of course, we didn't know it was the router and not the internet service until I was about 4 hours into troubleshooting with Comcast. And by “troubleshooting” I mean unplugging and plugging in my router and modem about 20 times with each of the 7 Comcast employees I spoke with, subscribing to their “Signature Technical Support Services” who would be able to help me “immediately,” and then trying to unsubscribe when they failed to help me at all.

Imagine (although, some of you probably won't have to) a grand total of 5 hours on the phone with non-English speaking technical support. On a Friday night. On the heels of a week during which you were unable to access your site and work. It was horrible. I can't even get into all the nitty gritty, because you'd get bored and leave me. But I will share with you that the last Comcast employee I spoke to actually said these very sentences to me, “Ms. Swank, please stop crying. Stop crying, Ms. Swank. Ok, now breathe. And I mean a deep breath in through your nose and out your mouth. Are you breathing?? Ms. Swank… I really can't help you if you don't stop crying…”

#Lemon Chess Bread Pudding is absolutely out of this world! From

Ugh. Fortunately, the nightmare is somewhat over (we're still waiting on our new router, which means I'm crouched behind our entertainment center where I can plug the ethernet cable into the laptop). It's also fortunate that this blogging gig is more than just sitting on the computer. During the time I forcibly spent “unplugged,” I had the time to do a lot of baking and photographing.

I made two out-of-this-world delicious batches of bread pudding. This lemon version was my husband's favorite, and I love it's spring time look and flavor so I'm posting it first!

I hope you love it as much as we did!

Chess Filling recipe from: King Arthur Flour 

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Lemon Chess Bread Pudding


  • Approximately 4 cups bread, cubed (I used about 1/2 a loaf)
  • 6 tablespoons melted butter
  • 3/4 cup fresh lemon juice; the juice from about 3 lemons
  • 1/2 teaspoon salt
  • 1 2/3 cups sugar
  • 1 tablespoon cornmeal
  • 1 1/2 tablespoons cornstarch
  • 5 large eggs


  1. Place the cut up bread pieces in a well greased loaf pan.
  2. In a large bowl, whisk together the remaining ingredients until smooth.
  3. 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.
  4. Optional: sprinkle with sanding sugar before baking.
  5. Bake at 375 degrees for 45 minutes. 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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