Bread Pudding for 40 Recipe
Bread Pudding for 40 Recipe photo by Taste of Home
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Bread Pudding for 40 Recipe

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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
TOTAL TIME: Prep: 20 min. Bake: 50 min.
MAKES:40 servings
TOTAL TIME: Prep: 20 min. Bake: 50 min.
MAKES: 40 servings


  • 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
  • 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


  1. 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.
  2. 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.
  3. 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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gebi User ID: 3439618 76714
Reviewed May. 21, 2013

"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."

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