Grandmother's Bread Pudding with Lemon Sauce Recipe

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Grandmother's Bread Pudding with Lemon Sauce Recipe
Grandmother's Bread Pudding with Lemon Sauce Recipe photo by Taste of Home
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Grandmother's Bread Pudding with Lemon Sauce Recipe

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Comforting is the best way to describe this lovely, flavorful bread pudding. And the drizzle of tangy lemon sauce offers a little zing!
MAKES:
12-15 servings
TOTAL TIME:
Prep: 10 min. Bake: 45 min.
MAKES:
12-15 servings
TOTAL TIME:
Prep: 10 min. Bake: 45 min.

Ingredients

  • 5 large eggs
  • 3 cups 2% milk
  • 1-1/4 cups sugar
  • 1 cup half-and-half cream
  • 1/4 cup butter, melted and cooled
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 1/2 teaspoon ground nutmeg
  • 4 cups cubed day-old white bread
  • 4 cups cubed day-old wheat bread
  • 1/3 cup raisins
  • LEMON SAUCE:
  • 1-1/2 cups sugar
  • 1/3 cup cornstarch
  • 1/4 teaspoon salt
  • 2-1/4 cups cold water
  • 3 egg yolks, beaten
  • 1/3 cup lemon juice
  • 2 tablespoons butter

Directions

In a large bowl, combine the first eight ingredients. Stir in bread cubes and raisins. Transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 45-55 minutes or until a knife inserted in the center comes out clean.
For sauce, combine the sugar, cornstarch, salt and water in a large saucepan until smooth. Bring to a boil over medium heat, stirring constantly. Remove from the heat.
Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes.
Remove from the heat; gently stir in lemon juice and butter. Serve with bread pudding. Refrigerate leftovers. Yield: 12-15 servings.
Originally published as Grandmother's Bread Pudding in Taste of Home February/March 2006, p40

Nutritional Facts

1 cup: 344 calories, 11g fat (6g saturated fat), 140mg cholesterol, 244mg sodium, 55g carbohydrate (42g sugars, 1g fiber), 7g protein.

  • 5 large eggs
  • 3 cups 2% milk
  • 1-1/4 cups sugar
  • 1 cup half-and-half cream
  • 1/4 cup butter, melted and cooled
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 1/2 teaspoon ground nutmeg
  • 4 cups cubed day-old white bread
  • 4 cups cubed day-old wheat bread
  • 1/3 cup raisins
  • LEMON SAUCE:
  • 1-1/2 cups sugar
  • 1/3 cup cornstarch
  • 1/4 teaspoon salt
  • 2-1/4 cups cold water
  • 3 egg yolks, beaten
  • 1/3 cup lemon juice
  • 2 tablespoons butter
  1. In a large bowl, combine the first eight ingredients. Stir in bread cubes and raisins. Transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 45-55 minutes or until a knife inserted in the center comes out clean.
  2. For sauce, combine the sugar, cornstarch, salt and water in a large saucepan until smooth. Bring to a boil over medium heat, stirring constantly. Remove from the heat.
  3. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes.
  4. Remove from the heat; gently stir in lemon juice and butter. Serve with bread pudding. Refrigerate leftovers. Yield: 12-15 servings.
Originally published as Grandmother's Bread Pudding in Taste of Home February/March 2006, p40

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