Southern Bread Pudding

Southern Bread Pudding Recipe

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Kay Skipper


I wish I had a good story to go with this bread pudding. I dont. I knew I had tasted only a few Bread Puddings which I dearly loved. I set out to find the yummy one with Cinnamon, raisins and Lemon Sauce... Wah-lah!!

What can I say? I have a sweet tooth and know a good dessert when I taste it. I have had this recipe since '84 and every so often, family requests it when they come for visits. They have that same sweet tooth too, I guess!

This is a great lunch time dessert.


★★★★★ 1 vote

20 Min
1 Hr


  • 6 slice
    day old bread
  • 3 Tbsp
    melted butter
  • 2 Tbsp
  • 1 tsp
  • 1/2 c
    golden raisins
  • 4
    eggs, beaten
  • 1/2 c
  • 2 c
  • 1 tsp
  • ·
    lemon sauce
  • 1/2 c
  • 1/8 tsp
  • 1/8 tsp
  • 1 c
    boiling water
  • 4 tsp
  • 2 Tbsp
  • 1 1/2 Tbsp
    real lemon juice
  • 3
    drops lyellow food coloring, optional

How to Make Southern Bread Pudding


  1. Preheat oven to 350 degrees.
    Using a 12 X 8 Pyrex (or slightly smaller dish), spray with Bakers Joy. Next, brush 1 side of each bread with melted butter, placing buttered side facing upward in Pyrex dish. Sprinkle 2 T of sugar and cinnamon atop the buttered slices. Cut bread in quarters and arrange in layers sprinkling with raisins over each layer. Beat eggs and stir in sugar, milk and vanilla--- then pour over bread. Set Pyrex dish in larger pan of HOT water and bake for about 1 hour or til set.

    Add sugar, salt and nut,eg to boiling water. Dissolve cornstarch in a little cold water before adding to hot mixture. Cook until thick. Remove from heat and add butter, lemon juice and 3 drops of food coloring.

    Ooooooooooooh so good!!

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