Back to Bread Pudding with Lemon Sauce

Print Options


Card Sizes


Bread Pudding with Lemon Sauce Recipe

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. YIELD:8 servings


  • 2 cups milk
  • 4 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 egg yolk
  • 1 teaspoon grated lemon peel


  • 1. 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 near the center comes out clean.
  • 2. 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 peel. Serve over pudding. Yield: 8 servings.

Nutritional Facts

1 piece: 404 calories, 19g fat (11g saturated fat), 172mg cholesterol, 263mg sodium, 53g carbohydrate (44g sugars, 1g fiber), 7g protein.

Reviews for Bread Pudding with Lemon Sauce

Sort By :

Average Rating
MargJ User ID: 6538814 207372
Reviewed Feb. 19, 2012

"Needed a quick winter dessert to take to a Sunday dinner. This recipe came out well but the tasted was way too "eggy" and the fresh bread did not provide depth. If you like a very smooth texture and are okay with your dessert tasting more like a brunch food, then this will work. The lemon sauce was lovely and quick. It can go on pound cakes and such as well... I make alter this by using a tougher bread or old bread ends and one less egg."

Loading Image