Meyer Lemon Poppy Seed Bread Pudding with Lemon Syrup

Why You’ll Love This Recipe

• Custardy center with gently crisp, golden edges thanks to a water bath bake.
• Bright, floral Meyer lemon syrup soaks in and perfumes every bite.
• Poppy seeds add a delicate crunch and classic bakery-style speckled look.
• Make-ahead friendly: soak overnight and bake fresh for brunch or dessert.

Grocery List

• Produce: 2 to 3 Meyer lemons
• Dairy: Heavy cream, whole milk, unsalted butter, large eggs
• Pantry: Brioche or challah, granulated sugar, confectioners’ sugar, vanilla extract, poppy seeds, fine salt

Full Ingredients

Bread and Pan

• 12 oz (340 g) day-old brioche or challah, cut into 1-inch cubes
• 1 tbsp (14 g) unsalted butter, for greasing the dish

Meyer Lemon–Poppy Seed Custard

• 4 large eggs
• 2 large egg yolks
• 2/3 cup (135 g) granulated sugar
• 2 tbsp finely grated Meyer lemon zest (from about 2 lemons)
• 2 tbsp (30 ml) fresh Meyer lemon juice
• 1.5 cups (360 ml) heavy cream
• 1.5 cups (360 ml) whole milk
• 2 tsp (10 ml) pure vanilla extract
• 1/2 tsp fine sea salt or kosher salt
• 1.5 tbsp (13 g) poppy seeds

Lemon Syrup

• 1/2 cup (100 g) granulated sugar
• 1/3 cup (80 ml) fresh Meyer lemon juice
• 3 tbsp (45 ml) water
• Pinch fine salt
• Optional garnish: a few thin strips of Meyer lemon zest

To Finish

• 2 tbsp (16 g) confectioners’ sugar, for dusting

Step-by-Step Instructions

Step 1: Prep the pan and dry the bread

Heat the oven to 325°F (163°C) with a rack in the center. Generously butter a 2-quart baking dish (about 8-by-11-inch or 9-inch square). Spread the bread cubes on a rimmed baking sheet and bake for 8 to 10 minutes until dry to the touch but not browned. Cool 5 minutes.

Step 2: Make the bright Meyer lemon syrup

In a small saucepan, combine the sugar, Meyer lemon juice, water, and a pinch of salt. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Simmer 2 to 3 minutes until slightly thickened and glossy. Remove from heat and keep warm. If using zest strips, add them to infuse while the syrup rests.

Step 3: Whisk the custard with poppy seeds

In a large bowl, whisk the eggs, egg yolks, sugar, Meyer lemon zest, Meyer lemon juice, vanilla, and salt until smooth. Whisk in the milk and cream until evenly combined. Stir in the poppy seeds. For an ultra-silky texture, you can strain the custard through a fine-mesh sieve into a clean bowl, then stir the poppy seeds back in.

Step 4: Soak the bread

Add the toasted bread cubes to the custard and press them down to submerge. Let soak for 20 minutes, stirring and pressing once halfway through to ensure even absorption. The bread should feel plump and saturated but not falling apart.

Step 5: Assemble the water bath and bake

Transfer the soaked bread and all remaining custard to the buttered baking dish. Smooth into an even layer and press lightly so the top is level. Set the dish inside a larger roasting pan. Pour very hot tap water into the roasting pan to come halfway up the sides of the baking dish (a gentle water bath keeps the custard custardy). Tent the baking dish loosely with foil.

Bake for 25 minutes, then remove the foil and continue baking 15 to 20 minutes more, until the edges are puffed and set, the top is lightly golden, and the center still has a gentle wobble. An instant-read thermometer inserted in the center should read about 170°F (77°C).

Step 6: Finish with lemon syrup and a dusting of sugar

Transfer the pudding to a wire rack. While still warm, poke a few holes across the surface with a skewer. Spoon or brush the warm Meyer lemon syrup over the top in several passes, allowing it to soak in between additions until the surface looks glossy and moist (you may not need all the syrup). Just before serving, dust generously with confectioners’ sugar.

Step 7: Serve

Serve warm or at room temperature, with any extra syrup at the table. The texture should be silky and custardy inside with softly crisp edges. If you like, add a dollop of lightly sweetened whipped cream or a spoon of crème fraîche.

Pro Tips

• Use day-old bread. Drier bread absorbs custard evenly without collapsing.
• Keep it gentle. The water bath and 325°F (163°C) bake prevent scrambling and keep the interior creamy.
• Zest first, then juice. Zest oils carry the signature Meyer lemon aroma; use a fine rasp for maximum fragrance.
• Check doneness by wobble. Slight jiggle in the center equals silky custard. Overbaking leads to a firm, eggy texture.
• Finish right before serving. Dust with confectioners’ sugar at the end so it stays visible and delicate.

Variations

• Blueberry Meyer Lemon: Scatter 1 cup fresh blueberries among the soaked bread before baking; finish as directed.
• Almond-Lemon: Add 1/2 tsp almond extract to the custard and sprinkle 1/3 cup sliced almonds on top for the final 10 minutes of baking.
• Regular Lemon Swap: If Meyer lemons are unavailable, use regular lemons and increase the syrup sugar to 2/3 cup (135 g) for balance.

Storage & Make-Ahead

Assemble up to 12 hours ahead: soak the bread in custard in the buttered dish, cover, and refrigerate. Bake straight from the fridge, adding 5 to 10 minutes to the cook time. The lemon syrup can be made up to 1 week ahead and refrigerated; rewarm gently to use. Leftovers keep covered in the refrigerator for 3 to 4 days. Reheat, covered, at 300°F (150°C) for 12 to 15 minutes or microwave individual portions until warm. Freeze tightly wrapped portions for up to 2 months; thaw overnight in the refrigerator, then reheat as above.

Nutrition (per serving)

Approximate values per 1 of 8 servings: 520 calories; 28 g fat; 55 g carbohydrates; 9 g protein; 1 g fiber; 340 mg sodium. Values will vary based on bread choice and exact ingredients.