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Bread Pudding I

"This recipe includes directions for making lemon sauce, a perfect complement to a spicy bread pudding."
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servings 264 cals
Original recipe yields 15 servings (1 8x11 inch casserole)


  • Calories:
  • 264 kcal
  • 13%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 38.5g
  • 12%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 75 mg
  • 25%
  • Sodium:
  • 258 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  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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Read all reviews 51
  1. 64 Ratings

Most helpful positive review

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

Too much work! Also who has a pan bigger than an 8x11 Pyrex? I ended up using an oval casserole dish and an oval pan. This recipe uses a large bowl, a large pan to scald milk, a small pan for th...

Most helpful
Most positive
Least positive

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.

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

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

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 fla...

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...

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

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

A delicious, custardy bread pudding. I made it with day old sourdough bread and added the raisins, and that lemon sauce! Deluxe, mmm mmm very tasty.

This wonderful recipe is quick to make, tasted wonderful to everyone and will be made again in our home. Have tried many recipes and found this one to be a smooth, easy make in the kitchen. Thi...