Lemon Cardamom Bread Pudding


1 loaf brioche bread
3 cups whole milk
½ cup Natalie’s lemon juice
¾ cup sugar
1 tsp vanilla extract
2 tsp ground cardamom
6 eggs
½ cup dried cranberries
Zest of 1 lemon

Sauce Ingredients:
1 cup heavy cream
¼ cup sugar
¼ cup Natalie’s lemon juice
3 egg yolks
1 tsp vanilla extract
½ tsp salt


1. Dice the whole brioche bread loaf and place half of the cubes in a 9×13 baking dish.
2. Top with ½ of the dried cranberries. Then add the remaining bread and cranberries.
3. In a large mixing bowl combine milk, lemon juice, sugar, vanilla, eggs, and lemon zest. Whisk well.
4. Pour this mixture over the bread in the baking dish and set aside for 15 minutes.
5. Preheat the oven to 350 degrees.
6. While this soaks, make the lemon cream sauce by combining heavy cream, sugar, egg yolk, lemon juice, vanilla, and salt in a sauce pan.
7. On medium heat, continuously stir this until it thickens up, about 10 minutes.
8. Remove the sauce from the heat to cool.
9. Once the bread mixture has soaked, bake this for 45-50 minutes.
10. Right before serving, pour the lemon cream sauce over top.