This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Old-Fashioned Pancakes See how to make classic diner-style pancakes. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Grandmother's Bread Pudding
Custard Bread Pudding
Caramel Bread Pudding
Baked Lemon Pudding
Cranberry Bread Pudding
more »
Top Related Articles
7 Top-Rated Desserts Using Instant Pudding
Homemade Pudding
Apple Desserts
Perfect Flan
Holiday Baking: Mincemeat Pies
Cobblers and Crisps
Homemade is Money Saved: Bakery Treats
Easter Breads
Very Berry Shortcake Simplified
Making Apple Pie Filling
Related Collections
Lemon
Bread Pudding
Citrus
Easter Desserts
Custards and Puddings

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Lemon Bread Pudding

By: Mildred Sherrer

"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"

Rate/Review | Read Reviews (13)

Prep Time:
15 Min

Cook Time:
50 Min

Ready In:
1 Hr 5 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

3 slices day-old bread, cubed
3/4 cup raisins
2 cups milk
1/2 cup sugar
2 tablespoons butter or margarine
1/4 teaspoon salt
2 eggs
1 teaspoon vanilla extract
LEMON SAUCE:
3/4 cup sugar
2 tablespoons cornstarch
1 cup water
3 tablespoons lemon juice
2 teaspoons grated lemon peel
1 tablespoon butter or margarine

Directions

Toss bread and raisins in an ungreased 1-1/2-qt. baking dish. in a 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; gradually stir in a small amount of the hot mixture. Return all to the pan and mix well. Pour over bread and raisins. Set the dish in a larger baking pan; add 1 in. of hot water. Bake, uncovered, at 350 degrees F for 50-60 minutes or until a knife inserted near the center comes out clean. For sauce, combine the sugar and cornstarch in a saucepan. Stir in water until smooth; bring to a boil over medium heat. Boil for 1-2 minutes, stirring constantly. Remove from the heat; stir in lemon juice, peel and butter until butter melts. Serve over warm or cold pudding. Refrigerate any leftovers.