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Bread Pudding for 40

TOTAL TIME: Prep: 20 min. Bake: 50 min. YIELD: 40 servings (7-1/2 cups sauce).
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

Ingredients

  • 16 large eggs, lightly beaten
  • 12 cups whole 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 zest

Directions

  • 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 13x9-in. baking dishes. Bake, uncovered, at 350° for 50-55 minutes or until a knife inserted in 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 zest until blended. Serve warm with bread pudding.

Nutrition Facts

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