Pioneer Bread Pudding

Zeesamom's Note:

This recipe came from a now defunct restaurant in Sister Bay, Wisconsin -- located in Door County - Wisconsin's "Cape Cod." My family repeated made this recipe in the 80's -- and I lost my copy until I recently came across it while cleaning my filecabinet. I'll be making it again soon!

• Total Time: 1 hrs 15 mins
• Prep Time: 30 mins
• Cook Time: 45 mins

Ingredients:

Servings: 4

• 2 cups cubed day-old bread (no crusts)
• 2 cups milk
• 1/4 cup sugar
• 3 tablespoons butter
• 1 dash salt
• 2 eggs
• 1/2 teaspoon vanilla extract
• 1/2 cup sugar
• 1 tablespoon cornstarch
• 1 dash salt
• 1 cup water
• 1 1/2 teaspoons lemon zest
• 2 tablespoons butter
• 1 tablespoon lemon juice
• 1 drop yellow food coloring (optional)

Directions:

1. For Bread Pudding: Place bread cubes in a greased 1 quart baking dish.
2. In a saucepan, heat next four ingredients (milk, sugar, butter and salt) over low heat until butter melts.
3. In a bowl, beat eggs.
4. Whisk in warm milk mixture.
5. Stir in vanilla.
6. Pour over bread.
7. Place baking dish in a shallow pan of hot water.
8. Bake, uncovered, at 350F for 40-45 minutes or until a knife inserted 1' from edge comes out clean.
9. For Lemon Sauce: Combine sugar, cornstarch and salt in a saucepan, stir in water and lemon peel.
10. Bring to a boil.
11. Cook and stir for 2 minutes.
12. Remove from heat.
13. Stir in butter, lemon juice and food coloring.
14. Serve warm or cold with the pudding.
15. Refrigerate leftovers.

Reviews

[Bayhill]

Delicious! This bread pudding is very quick and easy to make. It is more like an egg custard than a bread pudding, but it has a wonderful, light flavor that compliments well with the lemon sauce. I used 2-1/2 cups of bread cubes and baked it in a 1-1/2 qt. dish for 45 mins. The lemon sauce adds just the right touch to this pudding. It is like a thin lemon curd but is not too sweet. Thank you for sharing this wonderful recipe, my family loved it!