Lemon Bread Pudding With Lemon Sauce

READY IN: 1hr 15mins
Recipe by Petdrwife

This bread pudding is from Taste of Home magazine and has become the recipe I use whenever making bread pudding. I have used all kinds of day old bread in it, even cinnamon bread...yummmmm. The lemon sauce is a great addition to the bread pudding but it is also quite good without.

Top Review by Margie Marg

oh my, this was a hit with my husband, he's love bread pudding and so do i, next time i make it im going to use raisin bread, and cut back on the raisins, tasted just like my mothers recipe, two thunmbs up

Ingredients Nutrition

Directions

  1. Toss bread and raisins in an ungreased 1 1/2 quart baking dish.
  2. In a saucepan, combine milk, sugar, butter and salt; cook and stir until butter melts. Remove from heat.
  3. Whisk eggs and vanilla in a small bowl; gradually stir in a small amount of the hot mixture.
  4. Return all to the pan and mix well.
  5. Pour over bread and raisins.
  6. Set the dish in a larger baking pan; add 1 inch of hot water and bake uncovered for 50-60 minutes or until a knife inserted near the center comes out clean.
  7. For sauce, combine the sugar and cornstarch in saucepan.
  8. Stir in water until smooth; bring to a boil over medium heat.
  9. Boil for 1-2 minutes, stirring constantly.
  10. Remove from the heat; stir in lemon juice, zest and butter until butter melts.
  11. Serve over warm or cold pudding.
  12. Refrigerate leftovers.

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