Makes a 9×13” pan.

Ingredients:

Bread Pudding

• 1 loaf Three Bakers gluten-free Whole Grain White Bread, cut into 1” cubes
• 4 large eggs
• 1 cup half and half, cream or canned coconut milk
• 1 cup milk or unsweetened dairy free substitute (such as unsweetened almond milk)
• Zest of 2 large lemons, finely minced
• Juice of 2 large lemons, strained of seeds
• ¾ cup sugar
• 1 Tbsp. poppy seeds

Lemon Curd Sauce

• 2 Tbsp. water
• 1 tsp. cornstarch
• 3 egg yolks
• 6 Tbsp. sugar
• Zest of one large lemon, finely minced
• Juice of one large lemon, strained of seeds
• 4 Tbsp. cold butter or dairy-free substitute

​Directions:

1. Assemble bread pudding: Oil a 9×13” pan. Pour the bread cubes into pan and level. Set aside.
2. Whisk together eggs, half and half, milk, lemon zest, lemon juice, sugar and poppy seeds until well blended and slightly frothy. Pour over bread cube in pan.
3. Cover pan with foil and refrigerate for one hour or up to overnight.
4. When ready to bake, preheat oven to 350° F. Leave foil on pan and bake for 30 minutes. Remove foil and bake for 15 minutes more, or until bread pudding is set.
5. Make Lemon curd sauce: In a small bowl whisk together water and cornstarch. Set aside.
6. In a sauce pan whisk together egg yolks, second measure of sugar, second measure of lemon zest and second measure of lemon juice. Cook over low heat, whisking constantly for 4 minutes until mixture thickens slightly.
7. Whisk in cornstarch and water mixture and cook for 4 more minutes until curd thickens. Remove from heat.
8. Whisk in 1 Tbsp. of butter into hot curd at a time until all butter is incorporated.
9. Serve immediately over baked bread pudding, or pour into a bowl, cover surface of lemon curd sauce with plastic wrap (to prevent a skin from forming) and chill in the refrigerator. When ready to serve, gently heat over low heat until warmed through.