Dad’s Bread Pudding with Lemon Sauce
Old fashioned dessert with a sweet custard texture, my Dad’s Bread Pudding Recipe with Lemon Sauce is irresistible! You’ll love this classic dessert recipe.
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When it comes to baking and desserts, my family usually puts me in charge! But many years ago my dad surprised us with this Bread Pudding recipe!
You may be wondering to yourself, what is bread pudding and how can you tell if it’s a great recipe?
What is Bread Pudding?
Dad’s Bread Pudding is an old fashioned dessert usually made with leftover bread. It’s cubed in a bowl with a sweet custard topping.
Most traditional bread pudding recipes have raisins, vanilla, and a sweet sauce to top it all off.
After baking bread pudding, whip up the delicious Lemon Sauce recipe below!
How to Make Bread Pudding
It’s best to use “day old bread.” Meaning, bread that has sat out for a day, becoming slightly stale. If your bread is crazy soft, this dish can get pretty mushy (it’s already a soft custard texture).
To firm up the bread, bake for about 5 minutes in a 375 degree F oven. Set aside.
Lightly butter an 8-inch square baking dish (or 2 qt casserole dish).
In a large bowl, mix melted butter, cinnamon, and raisins. Toss the cubed bread in the bowl, mix gently, then spoon bread into baking dish, layering evenly.
In the same mixing bowl, beat eggs with granulated sugar, vanilla extract, and kosher salt. Add milk and whisk together.
Pour over bread cubes. Sprinkle with a pinch of nutmeg.
Bake in 375 degree F oven for 25-30 minutes, until lightly browned.
While the bread pudding is baking, make the lemon sauce.
In a small saucepan, whisk together the sugar, butter, water, egg, and lemon juice over medium high heat.
Bring mixture to a boil, stirring constantly. Boil one full minute. Remove from heat.
To serve, drizzle lemon glaze over the warm bread pudding. ENJOY.
Can I Make Bread Pudding in Advance?
Assemble the bread pudding as directed. Cover with foil and refrigerate overnight (or up to 24 hours).
When ready to bake, allow bread pudding to sit on counter at least 30 minutes to take the chill off the dish.
Remove foil and bake. You may need to add 5-10 minutes to your baking time if your refrigerator runs extra cold!
What Sauce can I use for Bread Pudding?
If you don’t like lemon sauce, try this Bourbon Caramel Sauce. It’s so delicious and perfect on today’s bread pudding!
You can also try this Caramel Bread Pudding recipe for a different twist on a classic!
How Long Will Bread Pudding Keep?
If stored properly in the refrigerator you can enjoy your bread pudding for 3-4 days.
Just reheat each slice in the microwave for about 1 minute.
Shopping List for this Bread Pudding Recipe
- 12 slices white bread, cubed (you can also use Cinnamon Swirl Bread if desired)
- Granulated Sugar
- Vanilla Extract
- Kosher Salt
- Lemon Juice
Love today’s Bread Pudding recipe? Here are some more Old Fashioned Classic Recipes
Tender and moist, this Blueberry Buckle Breakfast Cake recipe is the perfect start to your day. Packed with fresh berries and topped with a thick cinnamon streusel, you’ll love a slice for breakfast or dessert!
Flaky pie crust filled with a creamy, sweet filling. This classic Hoosier Sugar Cream Pie recipe is a must try! Tastes like Creme Brulee in a pie shell.
Watergate Cake: pistachio, coconut, and pudding in a delicious layer cake!
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FOR THE BREAD:
- 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
- Preheat oven to 375 degrees F. Lightly butter 2 qt baking dish or 8-inch square baking pan.
- Combine bread cubes with melted butter, cinnamon and raisins. Place in bottom of baking dish. Beat eggs with sugar, vanilla and salt. Add hot milk and pour over bread cubes. Sprinkle with pinch of nutmeg. Bake for 25-30 minutes, until browned.
- While baking, make the lemon glaze. Combine sugar, butter, water, egg, and lemon juice in small saucepan. Bring to a boil, stirring constantly. Boil one minute. Remove from heat.
- To serve, drizzle lemon glaze over warm bread pudding. Enjoy!
- Store covered in refrigerator for up to 4 days.
Amount Per Serving: Calories: 302 Total Fat: 12g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 108mg Sodium: 312mg Carbohydrates: 42g Fiber: 1g Sugar: 28g Protein: 7g
Recipe originally published April 25, 2011
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