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Bread Pudding for 40

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

40 ServingsPrep: 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 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

2 of 2

Bread Pudding for 40 (continued)

Directions (continued)

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).