Sweet raisins and a smooth hot lemon sauce make this bread pudding extra special. Even today, I get requests for the recipe from people who tasted this traditional dessert years ago. Mildred Sherrer, Fort Worth, Texas
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
Looking for a light and lemony delicate delight of a dessert? Aida Von Babbel of Coquitlam, British Columbia recommends this old-fashioned family favorite. "It is cake-like on top with a custard texture on the bottom," she says.
"This down-home dessert takes on a touch of elegance when I serve it warm and drizzled with a thin orange custard sauce," relates Margery Richmond of Fort Collins, Colorado. "It's so pretty that I often make it for dinner guests using either fresh or frozen cranberries."
All my leftover bread ends (raisin bread is a favorite in this house) and buns go in the freezer. Then, when I've stashed away enough, I whip up a batch of this pudding. It's an all-occasion dishI've made it for holidays, potlucks, picnics...for any occasion or no occasion!
I've been making my bread pudding since I was a girlthe recipe originated with my great-aunt. My husband, who cash-crops with his father and brother, loves it. We're the parents of two children, a 2-year-old girl and a boy born just last yearon Christmas morning!
Caramel pudding was always a favorite in the family when I was growing up, now I enjoy making it for my family. My grandmother often cooked "from scratch", and she still does.
As you can see from this recipe, it uses a good many "on-the-farm" products, which made this tasty treat even more enjoyablewe'd get to eat the fruits of our labor!