Lemon Bread Pudding With Lemon Sauce

"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."
 
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Ready In:
1hr 15mins
Ingredients:
14
Serves:
6
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ingredients

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directions

  • Toss bread and raisins in an ungreased 1 1/2 quart baking dish.
  • In a saucepan, combine milk, sugar, butter and salt; cook and stir until butter melts. Remove from heat.
  • Whisk eggs and vanilla in a small bowl; gradually stir in a small amount of the hot mixture.
  • Return all to the pan and mix well.
  • Pour over bread and raisins.
  • 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.
  • For sauce, combine the sugar and cornstarch in saucepan.
  • Stir in water until smooth; bring to a boil over medium heat.
  • Boil for 1-2 minutes, stirring constantly.
  • Remove from the heat; stir in lemon juice, zest and butter until butter melts.
  • Serve over warm or cold pudding.
  • Refrigerate leftovers.

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Reviews

  1. 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
     
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RECIPE SUBMITTED BY

I currently reside in a quaint little town on Lake Erie. I spend most of my time caring for my three children (DH,DS,DD). My love of cooking comes from my deeply rooted southern upbringing. I love to entertain and people enjoy my vittles.
 
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