Pioneer Bread Pudding Recipe

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Pioneer Bread Pudding Recipe

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5 1 1
MAKES:
4-6 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min
MAKES:
4-6 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min

Ingredients

  • 2 cups cubed day-old bread (1/2-inch pieces), crusts removed
  • 2 cups milk
  • 1/4 cup sugar
  • 3 tablespoons butter
  • Dash salt
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • LEMON SAUCE:
  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • Dash salt
  • 1 cup water
  • 1-1/2 teaspoons grated lemon peel
  • 2 tablespoons butter
  • 1 tablespoon lemon juice
  • 1 drop yellow food coloring, optional

Directions

Place bread cubes in a greased 1-qt. baking dish. In a saucepan, heat milk, sugar, butter and salt over low heat just until butter melts. In a bowl, beat eggs; whisk in warm milk mixture. Stir in vanilla. Pour over bread. Place baking dish in a shallow pan of hot water. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted 1 in from the edge comes out clean. For the lemon sauce, combine sugar, cornstarch and salt in a saucepan. stir in water and lemon peel; bring to a boil. Cook and stir for 2 minutes. Remove from the heat; stir in butter, lemon juice and food coloring. Serve warm or cold with the pudding. Refrigerate leftovers. Yield: 4-6 servings.
Originally published as Pioneer Bread Pudding in Taste of Home October/November 1997, p51

Nutritional Facts

1 piece: 293 calories, 14g fat (8g saturated fat), 108mg cholesterol, 269mg sodium, 36g carbohydrate (29g sugars, 0 fiber), 6g protein.

  • 2 cups cubed day-old bread (1/2-inch pieces), crusts removed
  • 2 cups milk
  • 1/4 cup sugar
  • 3 tablespoons butter
  • Dash salt
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • LEMON SAUCE:
  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • Dash salt
  • 1 cup water
  • 1-1/2 teaspoons grated lemon peel
  • 2 tablespoons butter
  • 1 tablespoon lemon juice
  • 1 drop yellow food coloring, optional
  1. Place bread cubes in a greased 1-qt. baking dish. In a saucepan, heat milk, sugar, butter and salt over low heat just until butter melts. In a bowl, beat eggs; whisk in warm milk mixture. Stir in vanilla. Pour over bread. Place baking dish in a shallow pan of hot water. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted 1 in from the edge comes out clean. For the lemon sauce, combine sugar, cornstarch and salt in a saucepan. stir in water and lemon peel; bring to a boil. Cook and stir for 2 minutes. Remove from the heat; stir in butter, lemon juice and food coloring. Serve warm or cold with the pudding. Refrigerate leftovers. Yield: 4-6 servings.
Originally published as Pioneer Bread Pudding in Taste of Home October/November 1997, p51

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ckohlmeyer User ID: 6456633 50702
Reviewed Jan. 24, 2012

"I added a little nutmeg and cloves. If you like the old fashioned bread pudding, you will love this recipe."

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