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Lemon Bread Pudding

 Lemon Bread Pudding
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
6 ServingsPrep: 15 min. Bake: 50 min.


  • 3 slices day-old bread, cubed
  • 3/4 cup raisins
  • 2 cups milk
  • 1/2 cup sugar
  • 2 tablespoons butter
  • 1/4 teaspoon salt
  • 2 eggs
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 3/4 cup sugar
  • 2 tablespoons cornstarch
  • 1 cup water
  • 3 tablespoons lemon juice
  • 2 teaspoons grated lemon peel
  • 1 tablespoon butter


  • Toss bread and raisins in an ungreased 1-1/2-qt. baking dish. In a
  • small saucepan, combine milk, sugar, butter and salt; cook and stir
  • until butter melts. Remove from the heat. Whisk eggs and vanilla in
  • a small bowl. Stir a small amount of the hot milk mixture into the
  • egg mixture; return all to the pan, stirring constantly. Pour over
  • bread and raisins.
  • Place dish in a larger baking pan. Fill larger pan with hot water to
  • a depth of 1-in. Bake, uncovered, at 350° for 50-60 minutes or

2 of 2

Lemon Bread Pudding (continued)

Directions (continued)

  • until a knife inserted near the center comes out clean.
  • For sauce, combine the sugar and cornstarch in a saucepan. Stir in
  • water until smooth. Bring to a boil over medium heat; cook and stir
  • for 1-2 minutes, or until thickened. Remove from the heat. Stir in
  • lemon juice, peel and butter until butter melts. Serve over warm or
  • cold pudding. Refrigerate any leftovers. Yield: 6 servings.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.