Bread Pudding I Recipe -
Bread Pudding I Recipe

Bread Pudding I

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"This recipe includes directions for making lemon sauce, a perfect complement to a spicy bread pudding."

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Ingredients Edit and Save

Original recipe makes 1 8x11 inch casserole Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C). Spray an 8x11 inch casserole with nonstick spray.
  2. In a large bowl, combine bread cubes, 1 cup sugar, salt, cinnamon, and nutmeg. Mix in raisins, if desired.
  3. In another bowl, blend milk, melted butter, and eggs. Add wet ingredients to dry, and mix together without turning bread mixture into mush. Pour mixture into prepared casserole dish.
  4. Place casserole dish into a larger baking pan. Pour hot water into baking pan about 1/3 up the side of the casserole dish, creating a water bath. Bake for 45 minutes.
  5. In a small saucepan, combine 1/2 cup sugar, cornstarch, 1 cup hot water, 2 tablespoons butter, lemon juice, and lemon zest. Cook on medium heat until bubbling and thickened. Stir constantly to avoid scorching. Serve with bread pudding.
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Reviews More Reviews

Most Helpful Positive Review
Apr 30, 2003

The lemon sauce on this one is awesome! I loved it. The bread pudding itself was also great but the lemon sauce was the best. Definitely worth making again.

Most Helpful Critical Review
Dec 23, 2013

A little to much juice, did not firm, will try again.


58 Ratings

Dec 30, 2003

Delicious! I added a bit of vanilla and it was superb! I will definately keep this recipe and share the joy!!

Mar 28, 2003

I used day old french bread for this recipe and it turned out great.

Jan 15, 2008

Perfect. I was in the middle of making this when I realized I was late for an appointment, so I set my oven cook timer and prayed for the best. I cooked it exactly as indicated and even had the sauce ingredients in the pot but not cooked yet. So, I came home and looked at it and it was beautiful sitting there in my oven. The sauce turned out delicious too even though I got impatient and poured more clear jell into the sauce to thicken it quicker... then it got a little clumpy, but it was still SO tasty. I always save my heels of bread and stick them in the freezer so I can make a bread pudding when I have enough. Takes about 14-16 heels I think to make a bread pudding! :D The more the better. I dumped the bread/sugar mixture into my greased pan BEFORE I poured in the milk mixture... then I poured the milk mixture over the cubed bread, making sure to get it all soaked. This helped to keep the bread from falling apart (I've done that before!). This is an exceptional recipe. Thanks!!

Aug 07, 2003

This is just like the one my mom made when I was little . Always a favorite of my daddys . I made some for them the other day since my mom had long since lost the recipe ... It was gone in a flash ! Yum ! Origionally out of a 1950's Betty Crocker cookbook if I remember right . We won't lose this one again . P.S. This sauce is wonderful with pound or Angel Food cake too !Lora

Jan 28, 2007

I didn't care for the lemon sauce but used the creamy vanilla sauce from another bread pudding recipe that was very good

Jun 15, 2006

Wow... just like mom made... very good...


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  • Calories
  • 264 kcal
  • 13%
  • Carbohydrates
  • 38.5 g
  • 12%
  • Cholesterol
  • 75 mg
  • 25%
  • Fat
  • 10.8 g
  • 17%
  • Fiber
  • 0.9 g
  • 3%
  • Protein
  • 5.2 g
  • 10%
  • Sodium
  • 258 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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