Bread Pudding for 40
This homey, comforting dessert is a favorite of Loretta Dressel of Nathrop, Colorado. The texture is neither soggy nor dry, and the lemony sauce drizzled on top is delightful. —Loreta Dressel, Nathrop, Colorado
Ingredients
- 16 large eggs, lightly beaten
- 12 cups whole milk
- 1 cup butter, melted
- 3 cups sugar
- 4 teaspoons salt
- 4 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 4 loaves (1 pound each) day-old white bread, cubed
- 4 cups raisins
- lemon sauce:
- 3 cups sugar
- 6 tablespoons cornstarch
- Dash salt
- 2 cups cold water
- 1-1/2 cups lemon juice
- 6 tablespoons butter, cubed
- 3 tablespoons grated lemon zest
Directions
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1In several large bowls, combine the eggs, milk and butter. Whisk in the sugar, salt, vanilla and cinnamon until combined. Gently stir in bread cubes and raisins.
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2Transfer to four well-greased 13x9-in. baking dishes. Bake, uncovered, at 350° for 50-55 minutes or until a knife inserted in the center comes out clean.
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3Meanwhile, in a large saucepan, combine the sugar, cornstarch and salt. Gradually stir in water and lemon juice until smooth. Bring to a boil; cook and stir for 10 minutes or until thickened. Remove from the heat. Stir in butter and lemon zest until blended. Serve warm with bread pudding.
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