Lemon Bread Pudding Recipe

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Lemon Bread Pudding Recipe
Lemon Bread Pudding Recipe photo by Taste of Home
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Lemon Bread Pudding Recipe

Read Reviews
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Sweet raisins and a smooth hot lemon sauce make this bread pudding extra special. Even today, I get requests for the recipe from people who tasted this traditional dessert years ago. —Mildred Sherrer, Fort Worth, Texas
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 50 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 50 min.

Ingredients

  • 3 slices day-old bread, cubed
  • 3/4 cup raisins
  • 2 cups milk
  • 1/2 cup sugar
  • 2 tablespoons butter or margarine
  • 1/4 teaspoon salt
  • 2 eggs
  • 1 teaspoon vanilla extract
  • LEMON SAUCE:
  • 3/4 cup sugar
  • 2 tablespoons cornstarch
  • 1 cup water
  • 3 tablespoons lemon juice
  • 2 teaspoons grated lemon peel
  • 1 tablespoon butter or margarine

Directions

Toss bread and raisins in an ungreased 1-1/2-qt. baking dish. in a saucepan, combine milk, sugar, butter and salt; cook and stir until butter melts. Remove from the heat. Whisk eggs and vanilla in a small bowl; gradually stir in a small amount of the hot mixture. Return all to the pan and mix well. Pour over bread and raisins. Set the dish in a larger baking pan; add 1 in. of hot water. Bake, uncovered, at 350° for 50-60 minutes or until a knife inserted near the center comes out clean. For sauce, combine the sugar and cornstarch in a saucepan. Stir in water until smooth; bring to a boil over medium heat. Boil for 1-2 minutes, stirring constantly. Remove from the heat; stir in lemon juice, peel and butter until butter melts. Serve over warm or cold pudding. Refrigerate any leftovers. Yield: 6 servings.
Originally published as Lemon Bread Pudding in Taste of Home February/March 1997, p35

  • 3 slices day-old bread, cubed
  • 3/4 cup raisins
  • 2 cups milk
  • 1/2 cup sugar
  • 2 tablespoons butter or margarine
  • 1/4 teaspoon salt
  • 2 eggs
  • 1 teaspoon vanilla extract
  • LEMON SAUCE:
  • 3/4 cup sugar
  • 2 tablespoons cornstarch
  • 1 cup water
  • 3 tablespoons lemon juice
  • 2 teaspoons grated lemon peel
  • 1 tablespoon butter or margarine
  1. Toss bread and raisins in an ungreased 1-1/2-qt. baking dish. in a saucepan, combine milk, sugar, butter and salt; cook and stir until butter melts. Remove from the heat. Whisk eggs and vanilla in a small bowl; gradually stir in a small amount of the hot mixture. Return all to the pan and mix well. Pour over bread and raisins. Set the dish in a larger baking pan; add 1 in. of hot water. Bake, uncovered, at 350° for 50-60 minutes or until a knife inserted near the center comes out clean. For sauce, combine the sugar and cornstarch in a saucepan. Stir in water until smooth; bring to a boil over medium heat. Boil for 1-2 minutes, stirring constantly. Remove from the heat; stir in lemon juice, peel and butter until butter melts. Serve over warm or cold pudding. Refrigerate any leftovers. Yield: 6 servings.
Originally published as Lemon Bread Pudding in Taste of Home February/March 1997, p35

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MY REVIEW
saw-whet User ID: 2849135 15968
Reviewed Feb. 26, 2014

"Excellent. I adjust this recipe by doubling the amount of bread, and reducing the lemon sauce by 2/3. Thanks for a great recipe."

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