Dad’s Bread Pudding

Spring break definitely was not what I had planned. I have lived in Chicago my whole life (up until a few years ago) and I was shocked at how cold and rainy it was this week. Of course I had to leave my warm weather to spend a week in the rain (and one day snow). I’m not sure why it was shocking, but I guess I just assumed that by the end of April the weather would have warmed, a little bit.

However, I did get to spend the week with my family for Easter, and Dad made us this delicious bread pudding with a lemon glaze. It’s so nice to go home and have someone else cook or bake for me, especially when it’s as good as this! I promised him that it would make it on the blog this week!

Thanks for the burgers too Dad!

Dad's Bread Pudding

by Shugary Sweets
Prep Time: 15 minutes
Cook Time: 25 minutes
Keywords: bake dessert cinnamon lemon bread pudding 
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Ingredients (serves 6-8)
For the Bread:
10-12 slices white bread, cubed
1/4 cup butter, melted
1 tsp cinnamon
3/4 cup raisins
6 eggs, beaten
3/4 cup sugar
2 tsp vanilla
1/2 tsp salt
3 cup milk (hot)
1 pinch nutmeg
For the Glaze:
1 cup sugar
1/2 cup butter
1/4 cup water
1 egg, well beaten
3 Tbsp lemon juice
Instructions
Preheat oven to 375 degrees. Lightly butter 2 qt baking dish (or individual ramekins if you like). Combine bread cubes with melted butter, cinnamon and raisins. Place in bottom of baking dish. Beat eggs with 3/4 cup sugar, vanilla and salt. Add milk and pour over bread cubes. Sprinkle with pinch of nutmeg. Bake for 25 minutes, until browned.
While baking, combine sugar, butter, water, egg and lemon juice in small saucepan. Bring to a boil, stirring constantly. Remove from heat.
To serve, drizzle lemon glaze over warm bread pudding. Enjoy!
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