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4.8 from 15 votes

Dad's Bread Pudding

Old fashioned dessert with a sweet custard texture, my Dad's Bread Pudding with Lemon Sauce is irresistible!

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 16 servings
Calories: 302 kcal
Course: Dessert
Cuisine: American

Ingredients

FOR THE BREAD:
  • 12 lices 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

    Cup of Yum
  1. Preheat oven to 375 degrees F. Lightly butter 2 qt baking dish or 8-inch square baking pan.
  2. 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.
  3. 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.
  4. To serve, drizzle lemon glaze over warm bread pudding. Enjoy!
  5. 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.

Nutrition Information

Calories 302kcal (15%) Carbohydrates 42g (14%) Protein 7g (14%) Fat 12g (18%) Saturated Fat 7g (35%) Polyunsaturated Fat 5g Cholesterol 108mg (36%) Sodium 312mg (13%) Fiber 1g (4%) Sugar 28g (56%)

Nutrition Facts

Serving: 16servings

Amount Per Serving

Calories 302

% Daily Value*

Calories 302kcal 15%
Carbohydrates 42g 14%
Protein 7g 14%
Fat 12g 18%
Saturated Fat 7g 35%
Polyunsaturated Fat 5g 29%
Cholesterol 108mg 36%
Sodium 312mg 13%
Fiber 1g 4%
Sugar 28g 56%

* Percent Daily Values are based on a 2,000 calorie diet.