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Lemon Bread Pudding Recipe

Lemon Bread Pudding Recipe

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 TIME: Prep: 15 min. Bake: 50 min. YIELD:6 servings


  • 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
  • 3/4 cup sugar
  • 2 tablespoons cornstarch
  • 1 cup water
  • 3 tablespoons lemon juice
  • 2 teaspoons grated lemon zest
  • 1 tablespoon butter


  • 1. 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.
  • 2. 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.
  • 3. 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. Yield: 6 servings.

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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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