This lemon curd raspberry bread pudding is the perfect brunch dish that easily doubles as a dessert. Buttery bread pudding is spiked with tangy lemon curd, baked to golden perfection and topped with fresh raspberries. Thank you to KING’S HAWAIIAN® for sponsoring this post. All opinions are my own. Thank you for supporting the brands that make Beyond Sweet and Savory possible.
Breakfast is hands-down my favorite meal, but trying to get the kids to school on time makes sit-down meals quite a challenge. So, weekend brunch is what I live for! I enjoy getting everyone together on Sunday morning for quality family time over a delicious brunch. I’m so excited to partner with KING’S HAWAIIAN to share one of my family’s favorite brunch recipes: Lemon Curd Raspberry Bread Pudding, featuring KING’S HAWAIIAN Sliced Hawaiian Sweet Bread.
You can find this KING’S HAWAIIAN Sliced Hawaiian Sweet Bread at Vons in the bread aisle. I like Vons for its convenience, affordability, and access to quality products.
Bread pudding has been one of my go-to brunch dishes for the past fifteen years, given how easy and adaptable the recipe is. My recipe involves a simple list of ingredients: sweet bread, a quick custard, homemade lemon curd, and fresh raspberries.
To make the bread pudding, cut the bread diagonally in two to make it easier for layering and soaking up all that deliciousness from the custard and lemon curd.KING’S HAWAIIAN Sliced Hawaiian Sweet Bread has a uniquely soft and fluffy texture, with just a touch of sweetness that’s perfect for bread pudding. I also love using their sliced sweet bread for making French toast.
A layer of homemade lemon curd goes in between the bread slices. Homemade lemon curd tastes a thousand times better than that store-bought stuff. You can smell and taste the freshness of the lemons. It adds a tangy and bright punch to balance out the sweetness of the bread pudding.
Most bread and butter pudding recipes involve a very simple custard—a combination of cream, vanilla extract, sugar, and eggs, mixed together and poured straight over the bread. I also scatter some fresh raspberries in between the bread layers and sprinkle some turbinado on top to add some crunch to the toasted bread. I used fresh raspberries in this recipe, but you could use any berries you like—blackberries, blueberries or strawberries.
Once all the bread pieces are layered in a baking dish, let to sit for 30 minutes to let the batter soak into the bread. Then, it goes into the oven for 25-30 minutes.
After a quick trip in the oven, the bread pudding baked up to sweet and golden perfection. The Sliced Hawaiian Sweet Bread with its light, buttery, and airy layers, soaks up the eggy batter—with the center staying soft while the edges beautifully caramelize and form a deliciously crunchy crust. Simply add a handful of fresh raspberries, whipped cream, and a sprinkle of powdered sugar, and you have the perfect brunch. KING’S HAWAIIAN Bread will make any of your breakfast ideas irresistible.
If there’s one bread pudding recipe you need in your life, it’s this Lemon Curd Raspberry Bread Pudding made with KING’S HAWAIIAN Sliced Hawaiian Sweet Bread is the perfect bread for making this delectable brunch dish. Not only is this incredibly easy to throw together but it’s adaptable to any tastes and seasons. Buttery bread pudding, spiked with tangy lemon curd is baked to golden perfection and topped with fresh raspberries. It’s the brunch dish that every host needs for a casual gathering or scale it up for your big party.
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Lemon curd raspberry bread pudding
- 1 loaf of KING'S HAWAIIAN® Sliced Hawaiian Sweet Bread
- 1/2 cup homemade lemon curd
- 2 pints of fresh raspberries
- 2 tsps vanilla extract
- 1 1/2 cups heavy cream
- 2 small eggs
- 2 tbsps sugar
- 2 tbsps unsalted butter, cubed
- 1 tbsp turbinado sugar
- powdered sugar for serving
- Cut the bread slices diagonally into two.
- Spread a thin layer of lemon curd on each slice, then layer them in a baking dish—dotting with raspberries as you go.
- Whisk the heavy cream, vanilla, eggs, and sugar until just combined. Pour over the bread slices and set aside for 30 minutes to soak.
- Heat the oven to 350º F.
- Sprinkle with turbinado and dot with butter.
- Bake in the middle rack for 25-30 minutes until the crust is golden.
- Let it cool for 10 minutes before serving.
- Serve warm with a sprinkle of powdered sugar, fresh raspberries, and extra lemon curd.