Pioneer Bread Pudding

"This recipe came from a now defunct restaurant in Sister Bay, Wisconsin -- located in Door County - Wisconsin's "Cape Cod." My family repeated made this recipe in the 80's -- and I lost my copy until I recently came across it while cleaning my filecabinet. I'll be making it again soon!"
 
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photo by Bayhill photo by Bayhill
photo by Bayhill
Ready In:
1hr 15mins
Ingredients:
15
Serves:
4-6
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ingredients

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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

  1. 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!
     
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