Lemon Bread Pudding

Total Time

Prep: 15 min. Bake: 50 min.


6 servings

Updated: Jul. 26, 2023
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


  • 3 slices day-old bread, cubed
  • 3/4 cup raisins
  • 2 cups 2% milk
  • 1/2 cup sugar
  • 2 tablespoons butter
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup sugar
  • 2 tablespoons cornstarch
  • 1 cup water
  • 2 teaspoons grated lemon zest
  • 3 tablespoons lemon juice
  • 1 tablespoon butter


  1. Preheat oven to 350°. Toss bread and raisins in a greased 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 hot milk mixture into egg mixture; return all to pan, stirring constantly. Pour over bread and raisins.
  2. Place dish in a larger baking pan. Fill larger pan with hot water to a depth of 1 in. Bake, uncovered, until a knife inserted in the center comes out clean, 50-60 minutes.
  3. For sauce, in a small saucepan, combine sugar and cornstarch. Stir in water until smooth. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Remove from the heat. Stir in lemon zest, juice and butter until butter is melted. Serve sauce over warm or cold pudding. Refrigerate leftovers.

Nutrition Facts

1 cup: 385 calories, 10g fat (5g saturated fat), 84mg cholesterol, 280mg sodium, 71g carbohydrate (58g sugars, 1g fiber), 7g protein.