This recipe came from one of those “what do I do with this leftover lemon poppy seed loaf?” moments. I cubed it up, poured over a simple custard, and popped it in the oven. The result? Warm, golden, citrusy heaven. Now I bake this on purpose — not just as a way to use up leftovers. It’s bright, cozy, and makes your whole kitchen smell like lemon sunshine.

Lemon Poppy Seed Bread Pudding Recipe

Ingredients:

• 4 cups cubed lemon poppy seed bread (homemade or store-bought)

• 3 large eggs

• 1 1/4 cups milk (dairy or non-dairy)

• 1/3 cup maple syrup or sugar

• 1 tsp vanilla extract

• 1 tbsp lemon zest

• 1 tbsp poppy seeds (optional, for extra texture)

• Optional: powdered sugar or lemon glaze for topping

Instructions:

1. Preheat Oven
   Preheat oven to 350°F (175°C). Lightly grease an 8x8" baking dish.

2. Make the Custard
   In a large bowl, whisk together eggs, milk, maple syrup, vanilla, lemon zest, and poppy seeds.

3. Combine & Soak
   Add cubed lemon poppy seed bread to the custard and gently stir until well coated. Let sit for 10 minutes so the bread can soak.

4. Bake
   Pour mixture into prepared dish. Bake for 30–35 minutes, until golden and set in the middle.

5. Serve Warm
   Dust with powdered sugar or drizzle with lemon glaze. Serve warm on its own or with a scoop of yogurt or whipped cream!

Sarah’s Tips 🍋

• Great way to use up stale or day-old quick bread!

• For a dairy-free version, use almond or oat milk and coconut whipped cream.

• Add fresh blueberries before baking for a spring twist.

Nutrition (Per Serving, serves 6):

• Calories: 240

• Protein: 6g

• Carbs: 28g

• Sugar: 15g

• Fat: 11g

• Fiber: 1g