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Bread Pudding for 40

 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).