Pioneer Bread Pudding

Total Time

Prep: 15 min. Bake: 40 min


6 servings

Updated: Oct. 20, 2022
While traveling in Door County, Wisconsin, we stopped for lunch at a delightful cafe. The restaurant is famous for this bread pudding with lemon sauce.—Solbjorg Antonsen Daubner, Door Country, Wisconsin


  • 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 large eggs
  • 1/2 teaspoon vanilla extract
  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • Dash salt
  • 1 cup water
  • 1-1/2 teaspoons grated lemon zest
  • 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 zest; 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.

Nutrition Facts

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

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