Grandmother’s Bread Pudding with Lemon Sauce

Name: Grandmother’s Bread Pudding with Lemon Sauce
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 15 servings
Ingredients: 5 large eggs; 3 cups 2% milk; 1-1/4 cups sugar; 1 cup half-and-half cream; 1/4 cup butter, melted and cooled; 2 teaspoons vanilla extract; 1 teaspoon almond extract; 1/2 teaspoon ground nutmeg; 4 cups cubed day-old white bread; 4 cups cubed day-old wheat bread; 1/3 cup raisins; LEMON SAUCE:; 1-1/2 cups sugar; 1/3 cup cornstarch; 1/4 teaspoon salt; 2-1/4 cups cold water; 3 egg yolks, beaten; 1/3 cup lemon juice; 2 tablespoons butter

TEST KITCHEN APPROVED

1 Reviews

Total Time:Prep: 10 min. Bake: 45 min.

By Taste Of Home Editorial Team

Recipe by Edna Butler, Los Fresnos, Texas

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 20, 2022

Comforting is the best way to describe this lovely, flavorful bread pudding. And the drizzle of tangy lemon sauce offers a little zing! —Edna Butler, Los Fresnos, Texas

TEST KITCHEN APPROVED

Grandmother's Bread Pudding with Lemon Sauce

1 Reviews Add your review

Yield:15 servings

Prep:10 min

Cook:45 min

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Ingredients

5 large eggs
3 cups 2% milk
1-1/4 cups sugar
1 cup half-and-half cream
1/4 cup butter, melted and cooled
2 teaspoons vanilla extract
1 teaspoon almond extract
1/2 teaspoon ground nutmeg
4 cups cubed day-old white bread
4 cups cubed day-old wheat bread
1/3 cup raisins
lemon sauce:

1-1/2 cups sugar
1/3 cup cornstarch
1/4 teaspoon salt
2-1/4 cups cold water
3 egg yolks, beaten
1/3 cup lemon juice
2 tablespoons butter

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Directions

1
In a large bowl, combine the first eight ingredients. Stir in bread cubes and raisins. Transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 45-55 minutes or until a knife inserted in the center comes out clean.

2
For sauce, combine the sugar, cornstarch, salt and water in a large saucepan until smooth. Bring to a boil over medium heat, stirring constantly. Remove from the heat.
3
Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes.
4
Remove from the heat; gently stir in lemon juice and butter. Serve with bread pudding. Refrigerate leftovers.