Lemon Bread Pudding
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
Total TimePrep: 15 min. Bake: 50 min.
- 3 slices day-old bread, cubed
- 3/4 cup raisins
- 2 cups milk
- 1/2 cup sugar
- 2 tablespoons butter
- 1/4 teaspoon salt
- 2 large 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 zest
- 1 tablespoon butter
- Toss bread and raisins in an ungreased 1-1/2-qt. baking dish. In a small 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. Stir a small amount of the hot milk mixture into the egg mixture; return all to the pan, stirring constantly. Pour over bread and raisins.
- Place dish in a larger baking pan. Fill larger pan with hot water to a depth of 1-in. Bake, uncovered, at 350° for 50-60 minutes or until a knife inserted in 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; cook and stir for 1-2 minutes, or until thickened. Remove from the heat. Stir in lemon juice, zest and butter until butter melts. Serve over warm or cold pudding. Refrigerate any leftovers.
Originally published as Lemon Bread Pudding in Taste of Home February/March 1997