Meyer Lemon Bread Pudding with Stone Fruit

Yvette Boren


I love this warm with the glazed plums, nectarines, apricots, or pluots on top. You can use any type of stone fruit - whatever your favorite is. Add a little whipped cream and it's a tasty breakfast as well as a dessert. I make this treat on Christmas morning because I can prepare the night before and finish in the morning.

Hope you enjoy!


★★★★★ 1 vote

40 Min
1 Hr 30 Min


  • 3 c
    3/4 inch bread cubes
  • 2 1/2 c
  • 3-4 large
  • 2 Tbsp
    meyer lemon oil (or lemon flavoring)
  • 2 tsp
    pure vanilla extract
  • 1/4 c
    dark brown sugar
  • 3 small
    stone fruit: plum. apricot, pluot, nectarine or combination
  • 2 Tbsp
    vanilla bourbon or vanilla liquor
  • 2 tsp
    dark brown sugar

How to Make Meyer Lemon Bread Pudding with Stone Fruit


  1. Ingredients for pudding:

    3 cups bread cubes (about ¾ inch cubes). (Stale bread works better but if you don't have it use fresh cubed and toasted in the oven till a little dried out). Choose whatever bread you like. A combo of honey wheat and white looks pretty. I like to use leftover homemade white bread cubes.
  2. 2 ½ cups milk
    3-4 large eggs
    2 tablespoons Meyer Lemon infused olive oil (or juice from one Meyer lemon plus the zest, or lemon flavoring)
    2 teaspoons vanilla extract
    1 ½ teaspoons cinnamon

    Mix of all the above until creamy. (The oil will float to the top but that's okay). Pour over bread cubes. Let soak while preparing the fruit. Pour the mixture into your baking dish (small casserole). Top with ¼ cup dark brown sugar (sprinkled over the top). Allow the sugar to stand on top of the bread mixture until it starts to become a syrup. Then slowly stir it into the bread mixture making some swirls of sugar.
  3. 1 small nectarine
    1 small plum
    1 small pluot (plum/apricot)

    Remove the stones and slice into wedges approximately ¼ to ½ inches thick. Preheat the oven to 300 degrees and start a teakettle on the stove.

    In a non-stick saute pan, melt 2 tablespoons of butter over medium heat. When the butter starts to bubble add the fruit and stir around until it starts to soften a little (doesn't have to cook through because it will be baked with the pudding).

    Add 2 tablespoons of Vanilla flavored Whiskey or Bourbon or vanilla liquor or flavoring. Allow the fruit to cook a little longer (about 3 minutes or so). Then add 2 heaping tablespoons of dark brown sugar to create the glaze. Cook another few minutes until sugar has dissolved and starting to thicken. Remove from heat and allow to cool for a few minutes.
  4. Yes, the bread mixture has been soaking all this time. It's a good thing! Now top the pudding gently with the fruit and some of the glaze (reserve some for serving, yum). Cover with aluminum foil. Set a rectangular baking pan on the middle oven rack (pulled out half way works well) set your pudding in the center and carefully pour in the hot water from the teakettle. Bake at 300 for 1 hour. Carefully remove the foil (without removing the pudding from the water bath) and return to the oven at 350 for ½ hour more (or until center is set). Allow to cool some before serving. Great warm or cold! Enjoy!

Printable Recipe Card

About Meyer Lemon Bread Pudding with Stone Fruit

Course/Dish: Puddings
Main Ingredient: Bread
Regional Style: Southern

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