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Pioneer Bread Pudding Recipe

While traveling in Door County, Wisconsin, we stopped for lunch at a delightful cafe. The restaurant is famous for this bread pudding with lemon sauce.—Solbjorg Antonsen Daubner, Door Country, Wisconsin

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Pioneer Bread Pudding Recipe

Prep: 15 min. Bake: 40 min

Yield: 4-6 Servings

15 40 55

Ingredients

2 cups cubed day-old bread (1/2-inch pieces), crusts removed
2 cups milk
1/4 cup sugar
3 tablespoons butter
Dash salt
2 eggs
1/2 teaspoon vanilla extract
LEMON SAUCE:
1/2 cup sugar
1 tablespoon cornstarch
Dash salt
1 cup water
1-1/2 teaspoons grated lemon peel
2 tablespoons butter
1 tablespoon lemon juice
1 drop yellow food coloring, optional

Directions

Place bread cubes in a greased 1-qt. baking dish. In a saucepan, heat milk, sugar, butter and salt over low heat just until butter melts. In a bowl, beat eggs; whisk in warm milk mixture. Stir in vanilla. Pour over bread. Place baking dish in a shallow pan of hot water. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted 1 in from the edge comes out clean. For the lemon sauce, combine sugar, cornstarch and salt in a saucepan. stir in water and lemon peel; bring to a boil. Cook and stir for 2 minutes. Remove from the heat; stir in butter, lemon juice and food coloring. Serve warm or cold with the pudding. Refrigerate leftovers. Yield: 4-6 servings.

Nutritional Facts 1 serving (1 piece) equals 293 calories, 14 g fat (8 g saturated fat), 108 mg cholesterol, 269 mg sodium, 36 g carbohydrate, trace fiber, 6 g protein.

Originally published as Pioneer Bread Pudding in Taste of Home October/November 1997, p51