Homestyle Bread Pudding with Raisins

📜 Collection: Georgia Collection | ✍️ Attribution: Unattributed | 📂 Category: Desserts A classic, comforting homestyle bread pudding baked in a warm water bath and studded with sweet raisins. Serve warm drizzled with a bright, zesty homemade lemon sauce.

---

Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
20 mins	55 mins	None	8 servings

---

🔪 Key Equipment

• 9x9 baking dish
• Large pan (for water bath)
• Mixing bowl
• Heavy saucepan
• Measuring cups
• Measuring spoons

---

Ingredients

Bread Pudding

Measurements	Ingredients	Prep / Notes
2 1/2 cups	Skim Milk	None
3 tbsp	Butter	or margarine
3	Eggs	None
1/2 cup	White Sugar	None
1/4 cup	Brown Sugar	None
1/4 tsp	Salt	None
1/2 tsp	Cinnamon	None
1 1/2 tsp	Vanilla Extract	None
6 cups	Bread	soft cubes
3/4 cup	Raisins	seedless

Lemon Sauce

Measurements	Ingredients	Prep / Notes
1 cup	Water	None
1/3 cup	Sugar	None
1 tbsp + 1 tsp	Cornstarch	None
1 tbsp	Butter	or margarine
1/2 tsp	Lemon	rind, grated
1 1/2 tbsp	Lemon Juice	None
1/2 tsp	Salt	None

---

Instructions

Step 1: Prepare the Bread Pudding

1. Preheat oven to 350°F. Add 3 tbsp butter to 2 1/2 cups skim milk and scald.
2. In a mixing bowl, beat 3 eggs; add 1/2 cup white sugar, 1/4 cup brown sugar, 1/4 tsp salt, 1/2 tsp cinnamon, and 1 1/2 tsp vanilla extract. Mix well.
3. Stir in 6 cups soft bread cubes and 3/4 cup seedless raisins.
4. Spray a 9x9 baking dish with nonstick spray. Pour the bread mixture into the pan.
5. Place the baking dish inside a larger pan filled with hot water (1 inch deep) to create a water bath.
6. Bake at 350°F for 50 to 55 minutes, or until a knife inserted in the center comes out clean.

Step 2: Prepare the Lemon Sauce & Serve

7. In a heavy saucepan, combine 1 cup water, 1/3 cup sugar, and 1 tbsp + 1 tsp cornstarch.
8. Bring to a boil and cook until thick, stirring constantly.
9. Remove the sauce from the heat and stir in 1 tbsp butter, 1/2 tsp grated lemon rind, 1 1/2 tbsp lemon juice, and 1/2 tsp salt.
10. Serve the bread pudding warm, drizzled with the warm lemon sauce or cream.

---

💡 Make-Ahead & Storage: The bread pudding can be assembled a few hours ahead and kept refrigerated before baking. Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.

---

Original Recipe Scan