Bread Pudding Recipe with Lemon Sauce

Old fashioned dessert with a sweet custard texture, my Dad’s Easy 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?

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 Instant Pot 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

Close up of bread pudding dripping with lemon sauce on a silver plate.

More Easy Dessert Recipes

Dad’s Bread Pudding

4.82 from 53 votes
By: Aimee
Old fashioned dessert with a sweet custard texture, my Dad's Bread Pudding with Lemon Sauce is irresistible!
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 16 servings

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 

  • 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.

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.

Video

Nutrition

Calories: 302kcal, Carbohydrates: 42g, Protein: 7g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 5g, Cholesterol: 108mg, Sodium: 312mg, Fiber: 1g, Sugar: 28g
Course: Desserts
Cuisine: American
Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!

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



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About Aimee

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

Learn more about Aimee.

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Posted on January 5, 2022

Comments & Reviews

  1. 4 stars
    I used 10 pieces of bread in a 2.5 quart casserole dish and that was plenty. The liquid didn’t extend as high as I wanted it to so I poured whole milk in it until I could see it an inch or so from the top of the bread. Remember the bread will not be yummy unless that liquid reaches it. I did not use any nutmeg, but sprinkled the top of it with turbinado cane sugar, which is kind of crunchy and cinnamon. I baked it at 350 for a solid hour and it was about right. I’m also convinced that a sauce is not needed as it’s rich enough. Of course my husband put whipped cream on it but then that’s not unusual for him. 😂 Good recipe though-bread pudding has been a treat ever since I was little so I adapted it to what my mom did.

  2. Definitely going to give this a try. The question has been asked but I don’t see a response: Not using sliced bread, can you give an estimate of cubed bread measurement in cups? I would be using a stale French loaf and hope to be successful, not wasting ingredients and money. Thanks for your help! This looks AMAZING!

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