Pioneer Bread Pudding

Total Time:Prep: 15 min. Bake: 40 min

Recipe by Solbjorg Antonsen Daubner, Door Country, Wisconsin

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 20, 2022

While traveling in Door County, Wisconsin, we stopped for lunch at a delightful cafe. The restaurant is famous for this bread pudding with lemon sauce.—Solbjorg Antonsen Daubner, Door Country, Wisconsin

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Pioneer Bread Pudding

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Yield:6 servings
Prep:15 min
Cook:40 min
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Ingredients

  • 2 cups cubed day-old bread (1/2-inch pieces), crusts removed
  • 2 cups milk
  • 1/4 cup sugar
  • 3 tablespoons butter
  • Dash salt
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • lemon sauce:
    • 1/2 cup sugar
    • 1 tablespoon cornstarch
    • Dash salt
    • 1 cup water
    • 1-1/2 teaspoons grated lemon zest
    • 2 tablespoons butter
    • 1 tablespoon lemon juice
    • 1 drop yellow food coloring, optional
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Directions

  1. 1
    Place bread cubes in a greased 1-qt. baking dish. In a saucepan, heat milk, sugar, butter and salt over low heat just until butter melts. In a bowl, beat eggs; whisk in warm milk mixture. Stir in vanilla. Pour over bread. Place baking dish in a shallow pan of hot water. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted 1 in from the edge comes out clean. For the lemon sauce, combine sugar, cornstarch and salt in a saucepan. stir in water and lemon zest; bring to a boil. Cook and stir for 2 minutes. Remove from the heat; stir in butter, lemon juice and food coloring. Serve warm or cold with the pudding. Refrigerate leftovers.

Nutrition Facts

1 piece: 293 calories, 14g fat (8g saturated fat), 108mg cholesterol, 269mg sodium, 36g carbohydrate (29g sugars, 0 fiber), 6g protein.
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