Bread Pudding for 40
Total TimePrep: 20 min. Bake: 50 min.
Makes40 servings (7-1/2 cups sauce)
- 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
- 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 13x9-in. baking dishes. Bake, uncovered, at 350° for 50-55 minutes or until a knife inserted in the center comes out clean.
- 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.
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May 21, 2013
This was terrific. Made it for church social hour and rec'd very good reviews. I used leftover hot dog buns (yes, really) from a picnic the day before, but you could use almost any kind of white bread. The sauce is very lemony, so go easy on that when serving.