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Bread Pudding with Lemon Sauce

This bread pudding is a little lighter than most and is enhanced by a lovely lemon sauce. I've also served the sauce over slices of angel food cake.
  • Total Time
    Prep: 20 min. Bake: 55 min.
  • Makes
    8 servings


  • 2 cups whole milk
  • 4 large eggs
  • 1/2 cup sugar
  • 5 slices white bread, cut into 1-inch cubes
  • 1/3 cup semisweet chocolate chips
  • 1/8 teaspoon ground cinnamon
  • 1 cup sugar
  • 1/2 cup butter, melted
  • 1/4 cup water
  • 2 tablespoons lemon juice
  • 1 large egg yolk
  • 1 teaspoon grated lemon zest


  • In a large bowl, combine the milk, eggs and sugar. Stir in bread cubes; let stand for 5 minutes, stirring occasionally. Pour into a greased 1-1/2-qt. baking dish. Sprinkle with chocolate chips and cinnamon. Bake at 350° for 55-60 minutes or until a knife inserted in the center comes out clean.
  • For sauce, combine the sugar, butter, water and lemon juice in a saucepan. Whisk in egg yolk. Bring to a boil over medium heat, stirring constantly. Cook and stir for 1 minute. Remove from the heat; stir in lemon zest. Serve over pudding.
Nutrition Facts
1 piece: 404 calories, 19g fat (11g saturated fat), 172mg cholesterol, 263mg sodium, 53g carbohydrate (44g sugars, 1g fiber), 7g protein.

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