Pioneer Bread Pudding
photo by Bayhill
- Ready In:
- 1hr 15mins
- Ingredients:
- 15
- Serves:
-
4-6
ingredients
- 2 cups cubed day-old bread (no crusts)
- 2 cups milk
- 1⁄4 cup sugar
- 3 tablespoons butter
- 1 dash salt
- 2 eggs
- 1⁄2 teaspoon vanilla extract
- 1⁄2 cup sugar
- 1 tablespoon cornstarch
- 1 dash salt
- 1 cup water
- 1 1⁄2 teaspoons lemon zest
- 2 tablespoons butter
- 1 tablespoon lemon juice
- 1 drop yellow food coloring (optional)
directions
- For Bread Pudding: Place bread cubes in a greased 1 quart baking dish.
- In a saucepan, heat next four ingredients (milk, sugar, butter and salt) over low heat until butter melts.
- In a bowl, beat eggs.
- Whisk in warm milk mixture.
- Stir in vanilla.
- Pour over bread.
- Place baking dish in a shallow pan of hot water.
- Bake, uncovered, at 350F for 40-45 minutes or until a knife inserted 1' from edge comes out clean.
- For Lemon Sauce: Combine sugar, cornstarch and salt in a saucepan, stir in water and lemon peel.
- Bring to a boil.
- Cook and stir for 2 minutes.
- Remove from heat.
- Stir in butter, lemon juice and food coloring.
- Serve warm or cold with the pudding.
- Refrigerate leftovers.
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Reviews
-
Delicious! This bread pudding is very quick and easy to make. It is more like an egg custard than a bread pudding, but it has a wonderful, light flavor that compliments well with the lemon sauce. I used 2-1/2 cups of bread cubes and baked it in a 1-1/2 qt. dish for 45 mins. The lemon sauce adds just the right touch to this pudding. It is like a thin lemon curd but is not too sweet. Thank you for sharing this wonderful recipe, my family loved it!