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Bread Pudding for 40 Recipe

Bread Pudding for 40 Recipe

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
TOTAL TIME: Prep: 20 min. Bake: 50 min. YIELD:40 servings


  • 16 eggs, lightly beaten
  • 12 cups 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
  • 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 peel


  • 1. In a very large bowl, 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 13-in. x 9-in. baking dishes. Bake, uncovered, at 350° for 50-55 minutes or until a knife inserted 1 in. from edges 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 peel until blended. Serve warm with bread pudding. Yield: 40 servings (7-1/2 cups sauce).

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Reviewed 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."

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