Lemon Bread Pudding
genniebee512 (Pixabay License)

Lemon Bread Pudding

Yield: 54 one-third cup servings



  1. Bring lemon juice and butter to boiling point.
  2. Add the 1 1/4 quarts sugar and pour slowly over the 15 beaten eggs.
  3. Cook over hot water until mixture thickens.
  4. Pour this mixture over the bread crumbs and let stand 10 minutes.
  5. Add the 10 beaten eggs, 1 cup sugar, salt, lemon rind, milk and water.
  6. Pour into buttered pudding molds or baking powder cans.
  7. Lemon bread pudding puffs up while steaming, so fill molds only 3/4 full.
  8. If individual molds are used, this recipe will fill 54 molds with 1/3 cup mixture each.
  9. Cover and steam 1 1/2 hours.
  10. Serve while still warm.

Other Information

Author: Organization.Evaporated Milk Association

Source: Quantity Recipes for Quality Foods (1939-01-01)

Category: Dessert

Measure: avoirdupois

Ingredient: lemon juice, butter, sugar, egg, salt, lemon rind, evaporated milk, water

Equipment: measuring cups, measuring spoons, pan, egg beater, steamer

See Also