• Lucy

Baked Lemon Pudding from Days Old Bread

Updated: May 11, 2020

Don't you like to eat your days old bread? Don't throw them away. Here's a quick and easy recipe to turn your old bread into a delectable snack.

Breads are always on its best when freshly baked but when it stays in your pantry for days or even before it stales, the quality and taste will gradually degrade. The time span of a bread depends on it quality and how it was made. Bakery breads usually has a shorter lifespan over those that were home made. Normally, bread are placed in the refrigerator to prevent it from spoiling early ahead of its expiration day. Some would even put it on a freezer while fresh to prolong its lifespan up to 3 months provided it is wrap with foil or freezer paper, or even plastic wrap properly. Freezing bread halts the staling process but likely loss its freshness or even taste when defrost. Apparently, frozen bread does not retain its quality but only extend its best by date.

Here's one good option to consider if you are bored with your plain loaf breads. All you need are some ingredients that may be found in your kitchen. It is guaranteed easy to prepare and baking time is so much less than using flour.

Ingredients and Procedure


3/4 loaf bread

1 cup milk (fresh or evaporated)

3/4 cup unsalted butter, melted

1/2 cup granulated sugar (adjust according to your sweetness tolerance)

3 large egg yolks

2 tsp baking powder

2 tsp lemon juice

1 tsp grated lemon zest

1/4 tsp salt

1 tsp vanilla extract

Frosting and topping:

1/2 cup unsalted butter

1 cup granulated sugar

3 tsp corn flour

1/4 cup water

1 tsp vanilla extract

crushed pistachio nuts (peanuts, almond,or any kind of nuts will do)

Preheat the oven to 320°F or 160°C. Slice bread to tidbits and place in a bowl, add sugar, baking powder, and sprinkle with salt. Soak it with milk and set aside. On a separate bowl, combine butter, egg yolks, lemon juice and vanilla extract and beat until the mixture is completely blended. Fold in bread mixture in 2 parts, mix and sprinkle with grated lemon zest and blend well.

Using a 12 x 9 inch baking dish, spray all sides with non-stick oil and place a paper liner at the bottom to prevent batter from sticking. Pour down the batter, about an inch thick and spread evenly all through the dish. Bake for 15-17 minutes. Test by inserting a toothpick in the center and if the toothpick comes out clean, the pudding is completely cooked.

Frosting preparation:

Over a low heat, combine sugar with water in a saucepan to dissolve. When it starts to get thick, add butter and stir well. Add in vanilla extract and corn flour and continue to stir gently until it becomes thick enough to hold onto the ladle. Do not overcook. Let it cool for 10 minutes and spread on top of the pudding. Sprinkle with crushed pistachio nuts.

Serving: Makes 48 bite size pudding.

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