Total Time
1hr 15mins
Prep 30 mins
Cook 45 mins

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!

Ingredients Nutrition

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.
Most Helpful

5 5

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!