Bread Pudding for 40 Recipe

Bread Pudding for 40 Recipe photo by 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

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Bread Pudding for 40 Recipe

Prep: 20 min. Bake: 50 min.

Yield: 40 Servings

20 50 70

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 several large bowls, 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. baking dishes. Bake, uncovered, at 350° for 50-55 minutes or until a knife inserted near the center 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).

Originally published as Bread Pudding for 40 in Taste of Home December/January 2007, p40

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Bread Pudding for 40

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(1-1) of 1 reviews

Reviewed on May. 21, 2013 by gebi

This was terrific. Made it for church social hour and rec'd very good reviews. I used leftover hot dog buns (yes, really) from a picnic the day before, but you could use almost any kind of white bread. The sauce is very lemony, so go easy on that when serving.