★★★★★

Bread Pudding Recipe 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.

If you’re a big fan of classic desserts, be sure to try our homemade Angel Food Cake recipe! Top it with fresh berries and easy whipped cream for a light and flavorful treat.

Thick slice of bread pudding topped with lemon sauce and powdered sugar on a dessert plate.

What is Bread Pudding?

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?

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. (very different from rice pudding, in case you’re wondering, LOL)

After baking bread pudding, whip up the delicious Lemon Sauce recipe below!

Give it a twist and try our Apple Bread Pudding instead. Seasoned with our sweet chai apple bread and chai spice mix, it’s the perfect dessert!

Glass 13x9 baking dish with bread pudding topped with lemon glaze.

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 fresh bread, bake for about 5 minutes in a 375 degree F oven. Set aside.
  • Prep Pan. Lightly butter an 8-inch square baking dish (or 2 qt casserole dish).
  • Assemble. 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.
Lemon sauce being poured over baked warm bread pudding.

Lemon Sauce

While 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.
Slice of bread pudding on a silver plate topped with lemon sauce and powdered sugar.

Recipe FAQs

Can Bread Pudding be made in advance?

To make bread pudding in advance, assemble as directed and cover with foil. Refrigerate overnight or up to 24 hours. Allow to sit at room temperature 30 minutes before baking.

How long with bread pudding keep?

If properly stored in the refrigerator, after baking, bread pudding will keep for 3-4 days. Reheat each slice in the microwave for about 45 seconds.

Can you freeze bread pudding?

Freeze bread pudding in airtight container. To thaw, refrigerator overnight.

Sauces 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!
  • Buttermilk syrup– a delicious topping for waffles, but also today’s bread pudding recipe.
Close up of bread pudding dripping with lemon sauce on a silver plate.

More Easy Dessert Recipes

Yield: 16 servings

Dad's Bread Pudding

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Old fashioned dessert with a sweet custard texture, my Dad's Bread Pudding with Lemon Sauce is irresistible!

Ingredients

FOR THE BREAD:

  • 12 slices stale white bread, cubed
  • ¼ cup unsalted butter, melted
  • 1 teaspoon cinnamon
  • ¾ cup raisins
  • 6 large eggs, beaten
  • ¾ cup granulated sugar
  • 2 teaspoons vanilla
  • ½ teaspoon kosher salt
  • 3 cups milk (hot)
  • 1 pinch nutmeg

FOR THE GLAZE:

  • 1 cup granulated sugar
  • ½ cup unsalted butter
  • ¼ cup water
  • 1 large egg, well beaten
  • 3 Tablespoons fresh squeezed lemon juice

Instructions

  1. Preheat oven to 375 degrees F. Lightly butter 2 qt baking dish or 8-inch square baking pan.
  2. 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.
  3. 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.
  4. To serve, drizzle lemon glaze over warm bread pudding. Enjoy!
  5. Store covered in refrigerator for up to 4 days.

Notes

  • Bread- 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 fresh bread, bake for about 5 minutes in a 375 degree F oven. Set aside. Dad always used white bread, but challah, brioche, and french bread work too!
  • Milk- whole milk or buttermilk works best.
  • Make it in Advance- To make bread pudding in advance, assemble as directed and cover with foil. Refrigerate overnight or up to 24 hours. Allow to sit at room temperature 30 minutes before baking.
  • Storage- If properly stored in the refrigerator, after baking, bread pudding will keep for 3-4 days.
  • Reheat- Reheat each slice in the microwave for about 45 seconds.
  • Freeze- Freeze bread pudding in airtight container. To thaw, refrigerator overnight.
  • See blog post for more recipe tips and tricks.

Nutrition Information:

Yield:

16

Serving Size:

1

Amount Per Serving: Calories: 302Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 108mgSodium: 312mgCarbohydrates: 42gFiber: 1gSugar: 28gProtein: 7g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

The Best Bread Pudding Recipe with a creamy lemon sauce. Whether you serve this for dessert or breakfast, it’s always a hit!

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on January 5, 2022

Comments & Reviews

  1. Dear Aimee,
    Your recipe looks delicious and I will be attempting your recipe this week.>>As a French Canadian, my mother always made bread pudding the traditional way……and your recipe caught my attention, and as I like to try new recipes versus tradition, I can’t wait to try your Dad’s recipe.
    Thank you for caring and sharing…..I am sure I will delight and enjoy this bread pudding.

  2. I make bread often but sometimes my husband and I can’t finish it in time. This seems like a great way to use it up! My bread doesn’t always fit the sliced white bread mold though. Can you give an idea of how many cups. The bread will end up being?
    P.s., I don’t like raisins but I’ve got an excess of frozen cherries and I think they’ll be great in this

  3. It’s cute that you mention it’ll last 3-4 days in the fridge because this is going to disappear so quickly around my kids, haha! I may have to get my portion first just to ensure I get some too. 

    1. Are we supposed to pour the entirety of the glaze over the bread pudding while it’s in the baking dish or is it just meant to be drizzled over each individual serving as it’s being dished out?

      1. I’ve done it both ways! I have a couple NON glaze lovers, so we usually serve separately, but either way is fine.

  4. This bread pudding was so easy and delicious – and BURSTING with flavor! Can’t wait to make again!

  5. I love anything with lemon, so this sounds so yummy! I’ll have to leave out the raisins for my family though, or I’d be forced to eat the entire pan. 😉

  6. Hi Aimee,
    Your Dad is a great cook and makes a really good Bread Pudding. Tell him thank you for a great recipe!! Thanks for sharing with us at Full Plate Thursday!

  7. I love a bread pudding. It is so warm and inviting just like being home for the holidays. My mom makes a great white chocolate bread pudding, but I am a traditionalist and like mine with raisins and a warm rum sauce. Thanks for sharing your recipe.

  8. So fun to cook with your family!! I love bread pudding!! Thanks for linking it up to 2 Maids a Baking!!

  9. I love Bread Pudding as a child and now seeing your Dad’s pudding..I remember the good old days.You are very lucky to have your Dad.

  10. oh, how i love it when someone else cooks for me!

    the bread pudding looks beautiful!

    thanks for linking up to mangia mondays!

    -kristin

    http://delightfullydowling.blogspot.com

    1. We were raised on bread pudding. Never used a recipe this looks just like my bread pudding looks like and we always made a lemon sauce. If I eat it at a restaurant & they don’t have a sauce I just squeese some lemon juice on it

  11. Bread pudding is a wonderful comfort food. The lemon glaze sounds delicious. Glad you were able to enjoy this with your family over Easter.

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