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
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
- 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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