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Pioneer Bread Pudding

 Pioneer Bread Pudding
While traveling in Door County, Wisconsin, we stopped for lunch at a delightful cafe. The restaurant is famous for this bread pudding with lemon sauce.—Solbjorg Antonsen Daubner, Door Country, Wisconsin
4-6 ServingsPrep: 15 min. Bake: 40 min


  • 2 cups cubed day-old bread (1/2-inch pieces), crusts removed
  • 2 cups milk
  • 1/4 cup sugar
  • 3 tablespoons butter
  • Dash salt
  • 2 eggs
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • Dash salt
  • 1 cup water
  • 1-1/2 teaspoons grated lemon peel
  • 2 tablespoons butter
  • 1 tablespoon lemon juice
  • 1 drop yellow food coloring, optional


  • Place bread cubes in a greased 1-qt. baking dish. In a saucepan, heat
  • milk, sugar, butter and salt over low heat just until butter melts.
  • In a bowl, beat eggs; whisk in warm milk mixture. Stir in vanilla.
  • Pour over bread. Place baking dish in a shallow pan of hot water.
  • Bake, uncovered, at 350° for 40-45 minutes or until a knife
  • inserted 1 in from the edge comes out clean. For the lemon sauce,

2 of 2

Pioneer Bread Pudding (continued)

Directions (continued)

  • combine sugar, cornstarch and salt in a saucepan. stir in water and
  • lemon peel; bring to a boil. Cook and stir for 2 minutes. Remove
  • from the heat; stir in butter, lemon juice and food coloring. Serve
  • warm or cold with the pudding. Refrigerate leftovers. Yield: 4-6
  • servings.
Nutritional Facts: 1 serving (1 piece) equals 293 calories, 14 g fat (8 g saturated fat), 108 mg cholesterol, 269 mg sodium, 36 g carbohydrate, trace fiber, 6 g protein.