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Lemon Bread Pudding With Lemon Sauce

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“This bread pudding is from Taste of Home magazine and has become the recipe I use whenever making bread pudding. I have used all kinds of day old bread in it, even cinnamon bread...yummmmm. The lemon sauce is a great addition to the bread pudding but it is also quite good without.”
1hr 15mins

Ingredients Nutrition


  1. Toss bread and raisins in an ungreased 1 1/2 quart baking dish.
  2. In a saucepan, combine milk, sugar, butter and salt; cook and stir until butter melts. Remove from heat.
  3. Whisk eggs and vanilla in a small bowl; gradually stir in a small amount of the hot mixture.
  4. Return all to the pan and mix well.
  5. Pour over bread and raisins.
  6. Set the dish in a larger baking pan; add 1 inch of hot water and bake uncovered for 50-60 minutes or until a knife inserted near the center comes out clean.
  7. For sauce, combine the sugar and cornstarch in saucepan.
  8. Stir in water until smooth; bring to a boil over medium heat.
  9. Boil for 1-2 minutes, stirring constantly.
  10. Remove from the heat; stir in lemon juice, zest and butter until butter melts.
  11. Serve over warm or cold pudding.
  12. Refrigerate leftovers.

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