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Lemon Chess Bread Pudding


  • 4 cups cubed breadcrumbs (TIP: I freeze leftover bread and rolls for this purpose. A hearty artisan roll makes a courser pudding. A less dense roll or bread makes a more tender pudding.)
  • 3 tbsp cornstarch
  • ¾ cup lemon juice, about 3 large lemons
  • Zest from the lemons (TIP: Zest them before you cut and squeeze)
  • 6 tbsp melted butter
  • ½ tsp salt
  • 1 ²⁄₃ cups sugar
  • 5 eggs, lightly beaten with a fork or whisk

Lemon Chess Syrup

  • 1 ½ cups sugar
  • 1 tbsp cornstarch
  • 1 ½  sticks of butter
  • 6 tbsp heavy whipping cream
  • 6 tbsp tbsp lemon juice
  • Zest from the additional lemon


  • Whisk the lemon juice, zest and cornstarch in a large bowl. Mix in the melted butter, salt and sugar.  Whisk the eggs into the mixture.
  • Add the bread cubes and mix to allow the bread to soak up the mixture.  
  • Place in a greased 9x9-inch baking dish and bake at 350 degrees for 45 minutes, until center is set and firm. 
  • While the bread pudding bakes, make the syrup:
  • Mix sugar and cornstarch in a medium saucepan.
  • Add remaining ingredients and stir constantly over medium high heat until mixture melts and boils.  Keep stirring while the mixture boils and sauce thickens. 
  • Let sauce cool (it will continue to thicken while cooling) then drizzle over finished bread pudding.