Grandmother’s Bread Pudding with Lemon Sauce

Total Time Prep: 10 min. Bake: 45 min.
Yield 15 servings
Test Kitchen Approved
Comforting is the best way to describe this lovely, flavorful bread pudding. And the drizzle of tangy lemon sauce offers a little zing! —Edna Butler, Los Fresnos, Texas

Ingredients

  • 5 large eggs
  • 3 cups 2% milk
  • 1-1/4 cups sugar
  • 1 cup half-and-half cream
  • 1/4 cup butter, melted and cooled
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 1/2 teaspoon ground nutmeg
  • 4 cups cubed day-old white bread
  • 4 cups cubed day-old wheat bread
  • 1/3 cup raisins
  • LEMON SAUCE:
  • 1-1/2 cups sugar
  • 1/3 cup cornstarch
  • 1/4 teaspoon salt
  • 2-1/4 cups cold water
  • 3 egg yolks, beaten
  • 1/3 cup lemon juice
  • 2 tablespoons butter

Directions

  1. In a large bowl, combine the first eight ingredients. Stir in bread cubes and raisins. Transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 45-55 minutes or until a knife inserted in the center comes out clean.
  2. For sauce, combine the sugar, cornstarch, salt and water in a large saucepan until smooth. Bring to a boil over medium heat, stirring constantly. Remove from the heat.
  3. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes.
  4. Remove from the heat; gently stir in lemon juice and butter. Serve with bread pudding. Refrigerate leftovers.

Nutrition Facts

1 cup: 344 calories, 11g fat (6g saturated fat), 140mg cholesterol, 244mg sodium, 55g carbohydrate (42g sugars, 1g fiber), 7g protein.

Comforting is the best way to describe this lovely, flavorful bread pudding. And the drizzle of tangy lemon sauce offers a little zing! —Edna Butler, Los Fresnos, Texas
Recipe Creator

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