Bread Pudding for 40
Taste of Home
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This homey, comforting dessert is a favorite of Loretta Dressel of Nathrop, Colorado. The texture is neither soggy nor dry, and the lemony sauce drizzled on top is delightful.
—Loreta Dressel, Nathrop, Colorado
SERVINGS: 40
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 20 min. Bake: 50 min.
Ingredients:
- 16 eggs, lightly beaten
- 12 cups milk
- 1 cup butter, melted
- 3 cups sugar
- 4 teaspoons salt
- 4 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 4 loaves (1 pound each) day-old white bread, cubed
- 4 cups raisins
- LEMON SAUCE:
- 3 cups sugar
- 6 tablespoons cornstarch
- Dash salt
- 2 cups cold water
- 1-1/2 cups lemon juice
- 6 tablespoons butter, cubed
- 3 tablespoons grated lemon peel
Directions:
In a very large bowl, combine the eggs, milk and butter. Whisk in the sugar, salt, vanilla and cinnamon until combined. Gently stir in bread cubes and raisins.
Transfer to four well-greased 13-in. x 9-in. x 2-in. baking dishes. Bake, uncovered, at 350° for 50-55 minutes or until a knife inserted 1 in. from edges comes out clean.
Meanwhile, in a large saucepan, combine the sugar, cornstarch and salt. Gradually stir in water and lemon juice until smooth. Bring to a boil; cook and stir for 10 minutes or until thickened. Remove from the heat. Stir in butter and lemon peel until blended. Serve warm with bread pudding. Yield: 40 servings (7-1/2 cups sauce).