Bread Pudding With Lemon Sauce

Recipe from Army &amp

Adapted by Pam Belluck

Published July 20, 1999

Total Time
1 hour 20 minutes
Rating
4(17)
Comments
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—Pam Belluck

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Ingredients

Yield:10 to 12 servings

FOR THE PUDDING

  • 6 large eggs

  • 2 cups sugar

  • 3 cups condensed milk

  • 1 cup whole milk

  • 2 tablespoons vanilla extract

  • ¼ teaspoon nutmeg

  • ¼ teaspoon cinnamon

  • Butter for baking dish

  • 5 cups French bread cubes

  • ¼ cup golden raisins

  • ½ pound (2 sticks) butter, cut into pats

FOR THE SAUCE

  • ½ cup sugar

  • 1 tablespoon cornstarch

  • 1 teaspoon grated lemon zest

  • 1 ½ tablespoons fresh lemon juice

Ingredient Substitution Guide
Nutritional analysis per serving (10 to 12 servings)

96 grams carbs; 168 milligrams cholesterol; 675 calories; 8 grams monosaturated fat; 2 grams polyunsaturated fat; 16 grams saturated fat; 28 grams fat; 1 gram fiber; 224 milligrams sodium; 12 grams protein; 88 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat oven to 350 degrees. To make the pudding, combine eggs and sugar in a large mixing bowl. Mix well. Add condensed milk, whole milk, vanilla, nutmeg and cinnamon. Stir to blend well.

  2. Step 2

    Butter a shallow 2-quart baking dish. Put bread cubes in the dish, and sprinkle with raisins and butter pats. Pour in egg mixture, making sure all bread cubes are covered. Cover the dish with foil.

  3. Step 3

    Put baking dish on middle rack of oven, and place a pan of water on the lower shelf directly beneath it. Bake until the mixture is browned and set, 1 hour 15 minutes.

  4. Step 4

    Meanwhile, to make the sauce, combine the sugar, cornstarch and 1 cup of water in the top half of a double boiler. Place over boiling water, and stir until thickened. Stir in lemon zest and juice, and remove from heat. Drizzle over warm pudding, and serve.

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Ratings

4 out of 5
17 user ratings
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Comments

Wanda

Very delicious and simple.Actually cooked it at midnight since I am a senior citizen and am up most of the night

Heather

I think they mean evaporated milk, not condensed milk (which is heavily sweetened). It would be sickeningly sweet with condensed milk and two cups of sugar. Two cups of sugar on it's own is too much for this much bread.

Heather

I think they mean evaporated milk, not condensed milk (which is heavily sweetened). It would be sickeningly sweet with condensed milk and two cups of sugar. Two cups of sugar on it's own is too much for this much bread.

LoriD

Does the recipe mean evaporated milk? That’s a lot of sugar if it is sweetened condensed milk.

Wanda

Very delicious and simple.Actually cooked it at midnight since I am a senior citizen and am up most of the night

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Credits

Adapted from Army & Lou's

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