Best 10 Peggis Bread Pudding With Lemon Sauce Recipes

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Peggy's bread pudding with lemon sauce is a classic dessert that is perfect for any occasion. This delectable treat combines the flavors of sweet bread, creamy custard, and tangy lemon sauce to create a truly unforgettable dish. Whether you're looking for a special dessert to serve at a dinner party or you just want to indulge in a sweet treat, Peggy's bread pudding is sure to satisfy your cravings.

Here are our top 10 tried and tested recipes!

GRANDMOTHER'S BREAD PUDDING WITH LEMON SAUCE



Grandmother's Bread Pudding with Lemon Sauce image

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

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 15 servings.

Number Of Ingredients 19

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

Steps:

  • 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., 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. , 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. , Remove from the heat; gently stir in lemon juice and butter. Serve with bread pudding. Refrigerate leftovers.

Nutrition Facts : Calories 344 calories, Fat 11g fat (6g saturated fat), Cholesterol 140mg cholesterol, Sodium 244mg sodium, Carbohydrate 55g carbohydrate (42g sugars, Fiber 1g fiber), Protein 7g protein.

BREAD PUDDING WITH LEMON SAUCE I



Bread Pudding with Lemon Sauce I image

This recipe includes directions for making lemon sauce, a perfect complement to a spicy bread pudding.

Provided by Linda

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Yield 15

Number Of Ingredients 15

5 cups day-old bread cubes
4 cups scalded milk
½ cup butter, melted and cooled
1 cup white sugar
½ teaspoon salt
4 eggs, beaten
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 cup raisins
½ cup white sugar
½ tablespoon cornstarch
1 cup hot water
2 tablespoons butter
3 tablespoons lemon juice
1 tablespoon lemon zest

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray an 8x11 inch casserole with nonstick spray.
  • In a large bowl, combine bread cubes, 1 cup sugar, salt, cinnamon, and nutmeg. Mix in raisins, if desired.
  • In another bowl, blend milk, melted butter, and eggs. Add wet ingredients to dry, and mix together without turning bread mixture into mush. Pour mixture into prepared casserole dish.
  • Place casserole dish into a larger baking pan. Pour hot water into baking pan about 1/3 up the side of the casserole dish, creating a water bath. Bake for 45 minutes.
  • In a small saucepan, combine 1/2 cup sugar, cornstarch, 1 cup hot water, 2 tablespoons butter, lemon juice, and lemon zest. Cook on medium heat until bubbling and thickened. Stir constantly to avoid scorching. Serve with bread pudding.

Nutrition Facts : Calories 264 calories, Carbohydrate 38.5 g, Cholesterol 75.1 mg, Fat 10.8 g, Fiber 0.9 g, Protein 5.2 g, SaturatedFat 6.2 g, Sodium 258.6 mg, Sugar 30.3 g

LEMON BREAD PUDDING



Lemon Bread Pudding image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 2h45m

Yield 6 to 8 servings

Number Of Ingredients 10

1 loaf eggy bread such as challah or brioche
Softened butter, for greasing the baking dish
2 cups half-and-half
4 large eggs
Zest and juice of 2 lemons
1 cup sugar
Bourbon Whipped Cream, recipe follows, for serving
1 cup heavy cream, very cold
2 tablespoons sugar
2 tablespoons bourbon

Steps:

  • Cut the bread into 1-inch cubes. Spread out on a baking sheet to dry out for at least 1 hour or overnight.
  • Grease a 9-inch-by-13-inch baking dish with butter.
  • Whisk together the half-and-half, eggs and lemon zest and juice. Add the sugar and stir until it dissolves. Put the bread cubes in the prepared baking dish. Pour the liquid over the bread. Let the bread soak up the liquid while you preheat the oven to 325 degrees F.
  • Bake until the crust is golden brown, 50 to 55 minutes. Let rest for at least 15 minutes.
  • Serve warm with Bourbon Whipped Cream.
  • Combine the heavy cream, sugar and bourbon in a large mixing bowl with an electric mixer and begin mixing immediately on high speed until stiff, about 4 minutes.

LEMON BREAD PUDDING



Lemon Bread Pudding image

Sweet raisins and a smooth hot lemon sauce make this bread pudding extra special. Even today, I get requests for the recipe from people who tasted this traditional dessert years ago. -Mildred Sherrer, Fort Worth, Texas

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 6 servings.

Number Of Ingredients 15

3 slices day-old bread, cubed
3/4 cup raisins
2 cups milk
1/2 cup sugar
2 tablespoons butter
1/4 teaspoon salt
2 large eggs
1 teaspoon vanilla extract
LEMON SAUCE:
3/4 cup sugar
2 tablespoons cornstarch
1 cup water
3 tablespoons lemon juice
2 teaspoons grated lemon zest
1 tablespoon butter

Steps:

  • Toss bread and raisins in an ungreased 1-1/2-qt. baking dish. In a small saucepan, combine milk, sugar, butter and salt; cook and stir until butter melts. Remove from the heat. Whisk eggs and vanilla in a small bowl. Stir a small amount of the hot milk mixture into the egg mixture; return all to the pan, stirring constantly. Pour over bread and raisins. , Place dish in a larger baking pan. Fill larger pan with hot water to a depth of 1-in. Bake, uncovered, at 350° for 50-60 minutes or until a knife inserted in the center comes out clean. , For sauce, combine the sugar and cornstarch in a saucepan. Stir in water until smooth. Bring to a boil over medium heat; cook and stir for 1-2 minutes, or until thickened. Remove from the heat. Stir in lemon juice, zest and butter until butter melts. Serve over warm or cold pudding. Refrigerate any leftovers.

Nutrition Facts :

LEMON-SPICE BREAD PUDDING WITH SAUTEED PEACHES



Lemon-Spice Bread Pudding with Sauteed Peaches image

Provided by Tasha Garcia

Categories     Citrus     Dairy     Egg     Dessert     Bake     Quick & Easy     Lemon     Spice     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 Servings

Number Of Ingredients 13

6 cups 1-inch bread cubes from day-old rustic bread with crusts (about 11 ounces)
5 tablespoons butter, melted
1 vanilla bean, split lengthwise
2 cups whole milk
1 cup whipping cream
4 cardamom pods, crushed
2 whole star anise*
1 1/2 teaspoons grated lemon peel
3 large eggs
1 1/4 cups sugar
1 teaspoon salt
Sautéed Peaches
*Brown, star-shaped seedpods; available in the spice section of some supermarkets and at Asian markets and specialty foods stores.

Steps:

  • Preheat oven to 350°F. Toss bread and melted butter on large rimmed baking sheet to coat. Place bread in oven and toast until golden, tossing occasionally, about 15 minutes. Cool.
  • Meanwhile, scrape seeds from vanilla bean into heavy medium saucepan; add bean. Add milk, cream, cardamom, star anise, and lemon peel to pan and bring to simmer. Remove from heat, cover, and let steep 30 minutes. Strain.
  • Whisk eggs, sugar, and salt in large bowl. Gradually whisk milk mixture into egg mixture. Add bread and toss gently to combine. Cover and let stand at room temperature, stirring occasionally, at least 1 hour and up to 2 hours.
  • Position rack in middle of oven and preheat to 350F. Butter 11x7x2-inch glass baking dish. Transfer bread mixture to prepared dish. Bake until just set, about 55 minutes. Cool pudding at least 10 minutes. Serve warm or at room temperature with sautéed peaches.

BEST BREAD PUDDING WITH VANILLA SAUCE



Best Bread Pudding with Vanilla Sauce image

We found this recipe tucked inside my mom's Bible when going through her things. It has become a family tradition on the first snow day of the year and if that doesn't happen, which can be the case here in central Virginia, we know it'll be the featured dessert at Easter and anytime a comfort food is in order.

Provided by Gail Cobile

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h25m

Yield 8

Number Of Ingredients 16

3 eggs, beaten
1 ½ cups white sugar
2 tablespoons light brown sugar
½ teaspoon ground cinnamon
¼ cup butter, melted
3 cups whole milk
10 slices hearty farmhouse-style bread, toasted and cut into cubes
1 cup raisins
½ cup light brown sugar
1 tablespoon all-purpose flour
1 pinch ground cinnamon
1 egg
2 tablespoons butter, melted
1 ¼ cups whole milk
1 pinch salt
1 tablespoon vanilla extract

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
  • In a mixing bowl, whisk 3 eggs, white sugar, 2 tablespoons of light brown sugar, 1/2 teaspoon of cinnamon, 1/4 cup of butter, and 3 cups of whole milk together, and gently stir in the bread cubes and raisins. Lightly spoon the mixture into the prepared baking dish.
  • Bake in the preheated oven until browned and set in the middle, 50 to 55 minutes; cover the dish with foil after 30 minutes to prevent excessive browning. Let the pudding stand for 10 minutes before serving.
  • For vanilla sauce, whisk 1/2 cup of light brown sugar, the flour, a pinch of cinnamon, 1 egg, 2 tablespoons of melted butter, 1 1/4 cups of whole milk,and salt together in a heavy saucepan until smooth. Heat over medium heat, whisking constantly, until thickened and the sauce coats the back of a spoon, 10 to 12 minutes. Stir in the vanilla extract. Pour sauce over warm bread pudding, or serve on the side in a bowl.

Nutrition Facts : Calories 546.3 calories, Carbohydrate 91.7 g, Cholesterol 128.8 mg, Fat 16.5 g, Fiber 1.6 g, Protein 10.5 g, SaturatedFat 8.9 g, Sodium 387.3 mg, Sugar 72.4 g

PEGGI'S BREAD PUDDING WITH LEMON SAUCE



PEGGI'S BREAD PUDDING WITH LEMON SAUCE image

Another recipe I made in a few restaurants I worked at. Loved by all. I used to use the left over hot rolls at the end of day. I would chunk them up & throw them in a big flat pan & let them dry out a few days, before using.

Provided by Peggi Anne Tebben @cookiequeen

Categories     Puddings

Number Of Ingredients 15

PUDDING INGREDIENTS:
6 cup(s) dry bread chunks
1/2 cup(s) raisins or dried cranberries, soaked in warm water
2 teaspoon(s) cinnamon
3/4 cup(s) sugar
3 cup(s) milk (or more)
1/4 cup(s) melted butter
4 - eggs, slightly beaten
2 teaspoon(s) pure vanilla
1/2 cup(s) chopped pecans (optional)
LEMON SAUCE INGREDIENTS:
1/2 cup(s) butter
1 cup(s) sugar
1 - egg, slightly beaten by hand
3 tablespoon(s) real lemon juice

Steps:

  • For Bread Pudding: Spray Rameikins or deep casserole dish.
  • Mix all pudding ingredients in large bowl except bread. Then add bread. May have to use more or less milk. You want enough to just cover bread after it has set for a few minutes & soaked some up.
  • Spoon into prepared dishes. May need to add more milk.
  • Bake @ 350° for about 20-30 minutes or until set & slightly browned on top. Remove from oven & let set about 10 minutes or so before serving.
  • NOTE: For the best flavor, serve the pudding slightly warm & refrigerate the lemon sauce & pour it over the warm pudding while the sauce is cold.
  • For LEMON SAUCE:
  • *Heat butter & sugar in double boiler until sugar dissolves. Pour in food processor. With lid on, drizzle beaten egg slowly into hot mixture so egg doesn't cook or scramble. Add lemon juice. May adjust lemon juice to taste.
  • *I have made this hundreds of times & could never get the sugar to dissolve completely. I tried this again today, at a slower pace than doing it at a restaurant and I still couldn't get it to dissolve completely on top of the stove. I did cook it a little longer though and it seemed to dissolve more of the sugar. I then put it in the food processor & processed it for a longer time. it came out perfect.

LUBY'S BREAD PUDDING WITH LEMON SAUCE



Luby's Bread Pudding With Lemon Sauce image

This came from Luby's 50th Anniversary cookbook. This is their note on the recipe: Bread pudding originally was created as a "waste not, want not" use for dry leftover brad. Serve this homey, family-pleasing pudding warm, at room temperature, or cold, as you prefer. However you serve it, it's "comfort food" at its very best.

Provided by Bliss

Categories     Healthy

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 14

6 tablespoons granulated sugar
2 tablespoons ground cinnamon
3 cups milk
7 extra-large eggs
3/4 cup granulated sugar
1/2 teaspoon vanilla
6 -8 slices white bread, torn into 1/2 pieces
1/4 cup raisins
3/4 cup granulated sugar
1/2 cup fresh lemon juice
2 tablespoons cornstarch
1 tablespoon tsps water
1 1/2 teaspoons water
4 drops yellow food coloring

Steps:

  • Heat oven to 350°F.
  • For cinnamon sugar, in small bowl, mix together sugar and cinnamon.
  • For pudding, in large bowl, whisk together milk, eggs, sugar, and vanilla until well blended.
  • Place bread in 2 quart baking dish. Sprinkle with raisins.
  • Pour milk mixture over bread and raisins. Sprinkle with cinnamon sugar.
  • Cover with foil.
  • Bake 45 minutes.
  • Remove foil and continue baking 10 minutes.
  • For sauce, in small saucepan, combine sugar and lemon juice.
  • Mix well. Bring to a boil over medium heat.
  • In small bowl, mix cornstarch, water, and food color until cornstarch is completely dissolved.
  • Add to saucepan, stirring constantly until mixture thickens.
  • Serve over pudding.

Nutrition Facts : Calories 394.9, Fat 9.1, SaturatedFat 3.8, Cholesterol 227.5, Sodium 244.9, Carbohydrate 69.2, Fiber 1.6, Sugar 51.2, Protein 11.1

BREAD PUDDING WITH LEMON SAUCE



Bread Pudding With Lemon Sauce image

Provided by Pam Belluck

Categories     dessert, side dish

Time 1h20m

Yield 10 to 12 servings

Number Of Ingredients 15

6 large eggs
2 cups sugar
3 cups condensed milk
1 cup whole milk
2 tablespoons vanilla extract
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
Butter for baking dish
5 cups French bread cubes
1/4 cup golden raisins
1/2 pound (2 sticks) butter, cut into pats
1/2 cup sugar
1 tablespoon cornstarch
1 teaspoon grated lemon zest
1 1/2 tablespoons fresh lemon juice

Steps:

  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : @context http, Calories 674, UnsaturatedFat 9 grams, Carbohydrate 96 grams, Fat 28 grams, Fiber 1 gram, Protein 12 grams, SaturatedFat 17 grams, Sodium 230 milligrams, Sugar 87 grams, TransFat 1 gram

LOUISIANA BREAD PUDDING WITH LEMON SAUCE



Louisiana Bread Pudding With Lemon Sauce image

Recipe by: Jackie Milligan. A New Orleans style Mardi Gras Dessert. Bread pudding is found on the menu of almost every restaurant in New Orleans. It's a staple of the Louisiana diet, one bite of this wonderful desert and you'll know why.

Provided by pink cook

Categories     Dessert

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 16

4 cups dried bread, diced
2 cups milk
2 eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
1/2 cup sugar
1/4 teaspoon salt
1 teaspoon apple pie spice (or use 1/2 tsp. cinnamon and 1/2 tsp. nutmeg)
1/2 cup pitted dates, chopped (optional)
6 tablespoons butter
1 cup sugar (or use Splenda Blend)
2 tablespoons cornstarch
1 1/2 cups water
1 lemon, zest
1 lemon, the juice (about 2-1/2 tbsps.)
2 tablespoons butter

Steps:

  • BREAD PUDDING: preheat oven to 350ºF. In a bowl large enough to hold bread and liquid, beat eggs with a fork until lemon yellow in color. Whisk in milk, vanilla and almond extract.
  • Soak bread in egg and milk mixture until the bread has absorbed most of the liquid, about 5 to 10 minutes.
  • Mix sugar, salt, spices (and chopped dates) in a separate bowl. When bread has soaked up the liquid, add dry ingredients and mix well.
  • Butter a baking dish large enough to hold the bread mixture 2 -1/2 qt pan or 8x8" will work. Pour bread mixture into pan and dot top with pieces of butter.
  • Bake for 30 minutes or until a cake tester or toothpick inserted into center comes out clean. Remove from oven and allow to cool or serve immediately.
  • LEMON SAUCE: blend sugar, cornstarch and water in a sauce pan.
  • Bring to a boil over med-high heat. Cook 2 - 3 min until mixture is thickened.
  • Remove from heat and add lemon zest, lemon juice and butter.
  • Cut in squares and serve warm lemon sauce over bread pudding.

Nutrition Facts : Calories 418.7, Fat 12.6, SaturatedFat 6.6, Cholesterol 61.3, Sodium 661, Carbohydrate 69.2, Fiber 2.7, Sugar 28.5, Protein 8.6

Tips:

  • Use a variety of breads for different textures and flavors. Consider using a mix of white, whole wheat, and sourdough breads, or even croissants or brioche for a richer flavor.
  • Don't oversoak the bread. The bread should be just soft enough to absorb the custard mixture, but not so soggy that it falls apart.
  • Use a high-quality custard base. The custard is the heart of the bread pudding, so make sure to use fresh milk, cream, and eggs. You can also add spices, extracts, or liqueurs to taste.
  • Bake the bread pudding in a water bath. This will help to prevent the pudding from drying out and will create a creamy, custardy texture.
  • Serve the bread pudding warm with a drizzle of lemon sauce or your favorite topping. You can also chill the pudding and serve it cold for a refreshing dessert.

Conclusion:

Peggy's Bread Pudding with Lemon Sauce is a classic dessert that is easy to make and always a crowd-pleaser. With its rich, custardy texture and zesty lemon sauce, this bread pudding is sure to be a hit at your next gathering. So next time you have some leftover bread, don't throw it away – make Peggy's Bread Pudding with Lemon Sauce instead!

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