Lemon Bread Pudding

By Marlene Metherel and Anita McIntosh


Marlene: This is a close re-creation of my mother, Adele’s, lemon bread pudding.


Anita: We now have Adele's and Mom's recipe for bread pudding with lemon sauce.  Originally, mom made her own lemon sauce.  As time went by, she tried the lemon pudding mix, found it very good, so she used it...and it's much easier.



Bread Pudding

6 c. bread cubes (approx ½ loaf of stale bread)
3 to 4 c. scalded milk (use 3 cups if you like your bread pudding a little dryer, 4 cups if you like it more moist)
8 tbsp. butter
4 eggs, beaten
1 c. sugar
1/2 tsp. salt

Scald milk and butter; set aside to cool. Add eggs, sugar, and salt to milk mixture.  Put bread cubes in ungreased baking dish and pour milk mixture over them evenly.   Bake at 350º for 45 minutes.



1 box Jello brand lemon pie filling (or Schrieffs brand if in Canada)

3¼ c water

1 c sugar

Combine ingredients and bring to boil over medium heat, stirring constantly.  Lower heat and continue stirring until sauce thickens.


Opt #1:  After taking bread pudding out of the oven, pour prepared sauce over bread pudding.

Opt #2:  After taking bread pudding out of the oven, put into individual bowls and then pour prepared sauce over each serving.


Allow to cool and refrigerate.


Serves 12 to 15.