Lemon honey bread pudding

By Rodney Bowers
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A thick and creamy old-fashioned bread pudding. 



  • 12 thick cut slices (2.5 centimeter on the bias) Boulart day old French baguette
  • 1 1/2 cup fresh squeezed lemon juice
  • 1 cup organic honey
  • Spoonful of butter
  • 1 1/2 cup 35% cream


  • 1 pint of fresh raspberries
  • 30 milliliters honey
  • 1/2 cup of good port

Optional garnish:

  • 2 spoonfuls of Fabbri Amerena* cherries
  • 4 sprigs of mint


  1. Mix the honey and lemon together with a whiskuntil the honey is diluted completely, taste…and adjust with either more honey or lemon, according to your liking.
  2. Submerge bread in lemon honey mixture for a least five minutes or until the bread is completely soaked through.
  3. Meanwhile in a large non stick pan on med-high heat melt the spoonful of butter.
  4. Just when the butter begins to brown add your bread.
  5. Sear for about 30 seconds or until bread starts to colour flip and sear for another 15 seconds, then add the cream.
  6. Flip the bread again and reduce the cream by about half.
  7. Divide up the goodness between two plates maybe a little more for the cook...hehe
  8. In a pan reduce the port by half whisk in the honey and toss in the berries spoon over pudding.
  9. Or spoon over the Amerena cherries and garnish with sprigs of peppermint.


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