Lemon Bread Pudding Recipe with Raspberry SauceABy Ashton · Updated July 19, 20264.643 reviews·Total 1 hr 10 min·Serves 9Jump to Recipe Save Pin Add to Google posted by Ashton on July 19, 2026 Lemon Bread Pudding Recipe This Lemon Bread Pudding will quickly become your favorite recipe. I used fresh-squeezed lemon juice in both the custard filling and the creamy lemon sauce drizzled on top, and this comforting dessert is absolutely bursting with sunny lemon flavor! If you’re a lemon lover, get ready — this classic dessert is the whole thing and then some. 🍋 I used Rhodes Warm-n-Serve Artisan French Rolls to make this recipe extra quick, easy, and delicious. This post has been sponsored by Rhodes Rolls. All thoughts and opinions are my own. Related Recipes Easy Vanilla Bread Pudding Chocolate Bread Pudding Apple Pie Bread Pudding Recently, I shared how much I love making bread pudding with Rhodes Artisan French Rolls. I’m back at it again with this delicious lemon version for Springtime. One of my favorite recipe “hacks” is to use homemade pie filling to make bread pudding. I originally made this recipe back in 2013 and it has absolutely stood the test of time. I think you are going to love it! Ingredients 6 Rhodes Artisan French Rolls 6 tablespoons melted butter 3/4 cup fresh-squeezed lemon juice (about 3 lemons) 1/2 teaspoon salt 1 2/3 cups of sugar (yes, that’s cups of sugar, and no regrets!) 2 tablespoons cornstarch 5 large eggs Creamy lemon sauce for topping (recipe card below) Q&A: Lemon Bread Pudding How Do You Make Lemon Curd Bread Pudding From Scratch? Bread pudding is a beautifully simple delicious dessert. Typically you combine bread cubes with an egg mixture, pour bread mixture into a prepared pan or 2-quart casserole, and bake low and slow. Have you ever made baked French toast? There are similarities — but this lemon curd bread pudding wins for me every time. The taste of lemons running through every bite is just *chef’s kiss.* You place bread cubes in an even layer, fold in your custard mixture, then use a rubber spatula to press it all together so nothing goes to waste. The best part? That warm sauce drizzled right over the top of the pudding at the end. I literally can’t even. Can I Prepare This the Night Before? Absolutely! In general, the more time the bread pieces have to absorb the custard mixture, the better. Letting it rest overnight and baking it the next day is actually preferable — and it’s a great way to get ahead for brunch. This lemon recipe uses a homemade pie filling instead of the more traditional milk mixture, so the bread doesn’t really need extra time to soak. The lack of egg whites in the filling means it gets absorbed super fast. But you won’t be any worse off chilling it overnight! And next time you’re feeding a crowd, this is your move. You can also check out our French Toast Casserole Crockpot recipe for another make-ahead stunner. Do You Eat Bread Pudding Warm or Cold? Bread pudding can be served at any temperature. My very favorite way is to let it cool completely at room temperature, then slice a big fat square and microwave it for about 30 seconds. Top it with warm pudding sauce and voilà — best bread pudding EVER. Why cool it first? Because as the pudding bakes and then fully cools, it forms a cohesive bake you can actually slice. Serve it fresh from the oven and you’ll end up scooping individual pieces instead of gorgeous slices. Both are fine! But I prefer the slice-and-reheat method every single time. Store leftovers in an airtight container on the counter or pop it in the fridge for the next day. Do You Need Stale Bread to Make the Best Bread Pudding? Here’s the skinny! Basically, your bread needs to absorb the filling — otherwise you’ve just got toasted bread sitting in baked eggs. That’s why so many recipes call for old bread or stale bread. The amount of bread matters too: thick slices of french bread or a quick bread work beautifully. I’ve even used leftover lemon curd bread pudding bread from a previous bake — the remaining curd soaks right back in! But honestly, my key ingredient is these Rhodes Warm & Serve Artisan French Rolls. They thaw to the perfect texture on the counter without any extra cost or fuss — no baking sheet, no olive oil, no aluminum foil required. And unlike a soufflé dish situation, these rolls make individual servings super easy to portion out. You can even serve them in individual ramekins for a fancy-feeling dinner party moment! 🍋🍋🍋 Celebrate LEMONS with us in this roundup of our BEST LEMON DESSERTS! 🍋🍋🍋 Why Rhodes Rolls Are the Best Bread for This Recipe ✓ I can always have the bread on hand in my freezer. It’s ready whenever I am — which matters because sometimes I plan a recipe for that day but it takes me several days to get around to it. Relatable, right? ✓ These rolls are soft and steamy when warmed, but let them thaw to room temperature on the counter and they become the perfect texture to absorb a yummy filling. Like, perfect. No sad soggy bread cubes here. ✓ One bag is perfectly portioned for a recipe. My store carries 6-count bags — exactly right for an 8×8 or 9×9 pan. Many stores carry 12-count bags, which is perfect for a 9×13 pan of bread pudding! How to Make the Creamy Lemon Sauce Oh, can we talk about this lemon sauce for a second?! Be still my heart. 😍 In a medium saucepan (or heavy saucepan if you have one), combine whipping cream, heavy cream, a small bowl of lemon zest, egg yolks, and a cup sugar over medium heat, stirring until the butter melts and everything comes together into a silky, dreamy warm sauce. Add the lemon glaze on top of the bread right before serving — a lemon curl on each slice makes it look SO bakery-fancy. If you have leftover lemon curd, drizzle the remaining curd over individual servings too! This sauce has a perfect balance of tart and sweet and it’s the whole reason I keep making this again and again. Use a large mixing bowl or large bowl of electric mixer to prepare the filling if you want to fold egg whites in for a fluffier texture — just beat to stiff peaks first! This lemon recipe also pairs beautifully with fresh berries or blueberry lemon bread pudding vibes if you toss some in before baking. I’m also obsessed with how well this works as comfort food — right up there with our Pecan Pie Bread Pudding and Butterscotch Bread Pudding. Honestly have to make this ASAP if you haven’t yet! Note: By subscribing to our newsletter with your email address, you agree to our terms of use and privacy policy. No extra cost — just more delicious recipes straight to your inbox! 🍋 For baking: preheat your f oven to 350°F, set your prepared pan inside a larger pan, fill the sides of the smaller pan with hot water for a water bath, and tent with aluminum foil for the first half of baking. Set finished pudding on a wire rack to cool. This bread pan method keeps the custard silky smooth and the top of the bread golden brown. A casserole dish works perfectly here — this is truly a great way to feed a crowd with a delicious, golden, gooey lemon bread pudding that nobody will forget! More Lemon Recipes Lemon Chia Seed Pudding Muffins Recipe Continue Reading Lemon Poppyseed Banana Bread Recipe Continue Reading Lemon White Chocolate M&M Cookies Recipe Continue Reading Lemon White Chocolate Muddy Buddies Recipe Continue Reading Lemon Pound Cake Recipe Continue Reading Lemon Poppy Seed Bars Recipe Continue Reading Lemon Cream Smoothie Recipe Continue Reading Lemon Blueberry Scones Recipe Continue Reading Lemon Blueberry Sweet Rolls Recipe Continue Reading Lemon {Marshmallow} Meringue Pie Recipe Continue Reading Lemon Poppyseed Bundt Cake Recipe Continue Reading Lemon Jell-O Cake Recipe Continue Reading Lemon Poppyseed Pancakes with Strawberry Syrup Recipe Continue Reading Lemon Meringue Cake + Father's Day Food Recipe Continue Reading Lemon Cheesecake with Blueberry Sauce Recipe Continue Reading Lemon Meringue Pie Dip Continue Reading 75+ Lemon Recipes Continue Reading Pink Lemonade Muddy Buddies Recipe Continue Reading Ina's Lemon Cake Recipe Continue Reading Baked Lemon Poppyseed Donuts Recipe Continue Reading Homemade Lemon Curd Recipe Continue Reading Raspberry Lemon Mini Bundt Cakes Recipe Continue Reading Better Than... Lemons Poke Cake Recipe Continue Reading White Chocolate Lemon Streusel Bars Recipe Continue Reading Strawberry Frosted Lemon Layer Cake Recipe Continue Reading Save this recipe for later: Save Pin Add to Google Lemon Bread Pudding Yield: 9 Prep Time: 25 minutes Cook Time: 45 minutes Total Time: 1 hour 10 minutes Save this recipe for later: Save Pin Add to Google This Lemon Bread Pudding will quickly become one of your favorite recipes. I used fresh-squeezed lemon juice in both the custard filling and the creamy lemon syrup drizzled on top, and this dish is absolutely bursting with sunny lemon flavor! Print Ingredients 6 Rhodes Artisan French Rolls 3/4 cup fresh lemon juice (about 3 lemons) 2 tbsp cornstarch 6 tbsp melted butter 1/2 teaspoon salt 1 2/3 cups sugar 5 large eggs Lemon Cream Syrup 1 1/2 cups granulated sugar 1 tbsp cornstarch 12 tablespoons butter 6 tbsp heavy whipping cream 6 tbsp fresh lemon juice approximately 1 tbsp lemon zest Instructions Preheat the oven to 350ºF.Let the rolls thaw until they are soft enough to slice. Cut them into bite-sized pieces, and set aside.In a large mixing bowl, whisk together the lemon juice and cornstarch.Mix in the butter, salt, and sugar. Lastly, whisk the eggs into the mixture.Add the bread pieces to the bowl, and gently mix until the bread is thoroughly coated by the lemon filling and beginning to absorb.Transfer the mixture to a greased 9x9 baking dish. Bake for 45 minutes.Serve with the lemon cream syrup (instructions below).Lemon Cream SyrupIn a small or medium saucepan, mix together the sugar and the cornstarch (before turning on the heat).Add the remaining ingredients. Stir constantly over medium-high heat until mixture melts and comes to a boil. Continue to stir while allowing the mixture to boil for a minute or two, until the sauce begins to slightly thicken.Let cool (sauce will thicken noticeably as it cools), and then drizzle over a slice of bread pudding. Nutrition Information: Yield: 9 Serving Size: 1 Amount Per Serving: Calories: 576Total Fat: 30gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 176mgSodium: 360mgCarbohydrates: 77gFiber: 0gSugar: 72gProtein: 4g
I hate when I call Comcast and their tech support is speaking with an accent. I feel like I have to repeat myself 10 times and ask them to say the same thing 20 more time till we get it right. Despite your technical problems, I’m glad you managed to find some time to bake this pudding and take these gorgeous photos. Love citrus desserts!
Oh! And just a suggestion, make a yummy homemade raspberry sauce to go with this. Lemon and raspberry are amazing together! Think I’m gonna make this combination tomorrow. 🙂
I feel your pain and frustration….nothing worse than foreign tech support, I would have been crying too! But good things come from bad situations, obviously, because this pudding looks amazing! I love bread pudding but can’t say I have ever had lemon, I am going to have to try this out.
i love lemon desserts and my mom loves bread pudding. She would love this for her birthday weekend next month!
I love bread pudding and lemon and so it’s only obvious I would love lemon bread pudding!! We all rely on technology so much and when something happens to it, we go crazy! Well at least I do. Glad to hear you found the problem, sometimes that is the hardest part!
Oh my goodness, I am not laughing at what Comcast has to say to you to calm you down, but maybe there was a bit of a chuckle just because I know the desperation of computer problems. More than once have I been afraid that my computer was about to bite the dust. Only another blogger would understand how hopeless and lost we feel without a connection to our blog to work/connect/network. I’m so very glad you were able to get online finally and share this super springy treat with us. It looks so delicious, and I can see why hubby loved it so much! Hang in there girl!
Oh man. That SUCKS. I’m SO sorry! Boo for internet issues and bad customer service. But that dude sounded like he’d have given you a hug if he was in person? And this bread pudding? Oh. Em. Gee.
Ok your week did not sound amazing at all, sorry about that! Put let me tell you, this recipe totally does!
This looks delicious. Definitely pinning and will be perfect to make, especially as the weather gets warmer.
Bread pudding is my favorite of all desserts. I have never had lemon bread pudding and plan to use this recipe to remedy that asap! This looks so soft and full of flavor!
Oh my gosh… This sounds so lovely, and springy! I have never made a bread pudding before, but I have to try now!
This was *SOOOOO GOOOOOOD*! I used roughly 1 1/2 batches in a 9×9 pan. Done perfectly after 45 minutes. Creamy on the bottom, with a little crunch on the top. Served warm with a little scoop of vanilla ice cream. I will absolutely make this again. It was a nice fresh taste in the middle of winter.
