Dad's Bread Pudding

Yield: 16 servings

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

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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

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.
See blog post for more recipe tips and tricks.

Nutrition Information:

Yield:

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.