Individual Bread Pudding with Lemon Sauce

I must admit right now that I have never been a huge fan of bread pudding.  Perhaps it’s the name.  Bread with pudding just makes me think of mushy bread (gag).  Maybe I had a bad experience once that I have filed away into the dark recesses of my mind.  Whatever the case may be my less than enthusiastic view of the dish did a complete 180° once I tried this recipe!

My mother happened to make this during one our frequent visits and I just fell in love with it!  At the time I was plagued with morning all day sickness and this was something I could eat without feeling completely crummy afterwards.  It has a great cake-like texture and it is so comforting on a rainy spring day.  Your family and guests will love this whether you are serving this as a dessert or breakfast.

Bread Pudding

{Do not pre-heat oven}
  • 1 (10 oz) loaf stale French Bread cubed
  • 4 cups milk
  • 2 cups sugar
  • 8 tblsp melted butter
  • 3 eggs
  • 2 tsp vanilla
  • 1 tsp cinnamon
  • 1 tsp nutmeg
Begin by buttering a muffin tin (this will make 18 individual servings). Mix all ingredients together in a bowl until moist. Scoop about 1/4 cup of the mixture into each muffin cup. Place on a baking sheet (in case any of the liquid bubbles over) and bake for 1 hour at 350° until top is golden brown. Allow to cool slightly before scooping them out.  Serve immediately with the lemon sauce below.
*You can also bake this in a 9 x 13 buttered baking dish at 350° for 1 hour 15 minutes.
Lemon Sauce
  • 1 cube butter
  • 1 1/2 cup powdered sugar
  • 2 egg yolks
  • 1/2 to 1/4 cup  lemon juice
Cream together butter and powdered sugar in a saucepan over medium heat. Remove from heat and blend in the egg yolks (temper egg yolks before adding them to the saucepan). Add the lemon juice. Return to heat and stir constantly until somewhat thick.  The sauce will continue to thicken once it is removed from the heat.  Serve immediately with the bread pudding.


  1. Thank you, thank you, thank you, for having this lemon sauce recipe online. I keep remembering the recipe on the side of the (now discontinued) Washington brand gingerbread mix. I kept wishing I’d written down the lemon sauce recipe, since now you can’t get the boxed mix anymore.

    I remembered it had powdered sugar mixed with melted butter, and eggs/yolks, and lemon juice. But all the recipes I could find called for granulated sugar and cornstarch, and a cup of water and only a couple tbsp of lemon juice. I knew those could not be right!

    This recipe looks right to me. I look forward to trying it!

    • Yay! I’m so glad you found it and I hope it’s the one you’ve been looking for!

      • This is totally the right recipe, but I had to wing it a bit – how much is a “cube” of butter? How many tablespoons? I’m getting ready to make some again, and since you were so nice to reply last time to my comment, I thought I might get clarification on this.

        Thanks again for posting this!

        • Oh dear me. I can’t even believe I put “cube” of butter in a recipe! I guess that was back in the day when I still didn’t really know what I was doing. Thanks for pointing that out. I’ll fix it today and add to my printable recipe format!

          So, to clarify, a cube of butter is 8 tablespoons. I’m so glad it was the right recipe Alison!


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