Lemon Meringue Bread and Butter Pudding
Prep time
Cook time
Total time
Serves: 8 Slices
  • Pudding
  • 12-14 Slices of Stale Bread
  • 150g Butter - Room Temp
  • 2 Teaspoon Mixed Spice
  • 200g White Chocolate Buttons
  • Custard
  • 2 Eggs
  • 3 Egg Yolks
  • 40g Caster Sugar
  • 100ml Milk
  • 250ml Cream
  • 100g Cream Cheese
  • 50ml Lemon Juice
  • Zest of 1 Lemon
  • Glaze
  • 80g Caster Sugar
  • 50g Butter
  • 100ml Lemon Juice
  • Meringue
  • 3 Egg Whites
  • 120g Caster Sugar
  • ¼ Teaspoon Cream of Tartar
  • Lemon Curd - Optional
  1. Start by lining a 20cm square baking tin with greaseproof paper and set aside.
  2. Butter one side of each slice of bread, remove crusts, cut slices in half, then set aside.
  3. Starting on the lemon custard, crack 2 eggs into a medium sized bowl, separate and add the remaining 3 egg yolks. Retain the 3 egg whites for later (they will be used for the meringue). Cover egg whites and place in the fridge.
  4. Measure the lemon juice into a small jug and then add in the zest. Add to the eggs and whisk through.
  5. In a medium sized pot, bring the milk, cream and cream cheese to a simmer, stirring constantly. Slowly pour the hot milk mixture in with the eggs and whisk while doing so. Set mixture aside.
  6. Place a layer of buttered bread over the bottom of prepared baking tin. Pour ⅓ of the lemon custard over top. Sprinkle with white chocolate buttons and 1 teaspoon of mixed spice. Repeat these layers (bread, custard, chocolate, bread, custard, chocolate, bread, custard).
  7. Cover with cling film and place in the fridge either overnight, or for 6-8 hours to allow the bread to soak up the custard.
  8. When you’re ready to bake your bread and butter pudding, remove from fridge and preheat oven to 160 degrees. When at temperature, bake for 40-45 minutes depending on size of baking tin and oven. Pudding should be firm to the touch and/or skewer should come out clean.
  9. If you wish to serve your bread and butter pudding hot, start on making the lemon syrup and meringue while the pudding bakes.
  10. For the meringue, add the 3 egg whites you saved earlier, into the bowl of freestanding mixer or using a hand-held beater. Whip the egg whites for a few minutes until soft peaks form. Add in the sugar and cream of tartar and continue to whip until fluffy and sugar has dissolved. Set aside.
  11. For the lemon glaze, add the lemon juice, butter and sugar to a small pot and bring to a boil while stirring. Once boiling, allow to bubble away for 1 minute without stirring. Remove from the heat, but keep warm until serving.
  12. Once the pudding has baked, allow to cool slightly before slicing and plating up.
  13. To assemble your lemon meringue bread and butter pudding, drizzle with lemon glaze, dollop with fluffy meringue and dot with lemon curd - Optional.
  14. If you have a culinary torch at hand, you can give the meringue a bit of colour for the added wow factor. Pair with a glass of Peter Yealands Reserve Sauvignon Blanc and enjoy!
Recipe by Baker Gatherer at https://bakergatherer.com/lemon-meringue-bread-and-butter-pudding/