Pioneer Bread Pudding

Serves: 5
Total Calories: 471


2 cups stale, but not dry, bread crumbs
2 cups milk
3 tablespoons butter
1/4 cup sugar
2 eggs
dash of salt
1/4 teaspoon vanilla extract
Lemon Pudding Sauce:
1/2 cup sugar
2 tablespoons cornstarch
1 cup boiling water
2 tablespoons butter
1 tablespoon grated lemon peel
3 tablespoons lemon juice
1/8 teaspoon salt


Place bread cubes in a one-quart buttered baking dish. Scald the milk with the butter and sugar. Beat eggs slightly; add the salt, then the warm milk and vanilla. Pour over the bread cubes. Set the baking dish in a pan containing warm water up to the level of the pudding and bake about one hour at 350°, or until a knife comes out clean when inserted in center of pudding. Serve warm with plain cream, currant jelly, or Lemon Pudding Sauce, if desired.

Lemon Pudding Sauce:
Combine sugar and cornstarch; add boiling water slowly, and stir until dissolved. Cook slowly, stirring constantly, until thickened and clear. Remove from heat and add remaining ingredients. Serve warm.

Fun Fact: The oldest and largest of the three pyramids in the Giza Necropolis, Egypt, is the oldest of the Seven Wonders of the Ancient World, and the only one to remain largely intact. It was the tallest man-made structure in the world for over 3,800 years, the longest period of time ever held for such a record. There have been varying theories about the Great Pyramid’s construction techniques.

Nutritional Facts:

Serves: 5
Total Calories: 471
Calories from Fat: 153

This Pioneer Bread Pudding recipe is from the Recipe Hall of Fame One Dish Wonders Cookbook. Download this Cookbook today.

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