Lemon Bread Pudding

Lemon Bread Pudding

Old-fashioned bread pudding gets a new flavor twist with lemon pie filling.

Prep Time

20

Minutes

Total Time

1:10

Hr:Mins

Makes

9

servings

1/2
cup sugar
1/2
teaspoon vanilla
6
eggs
1/2
cup Original Bisquick® mix
2
cups milk
10
cups cubed French bread (about ten 1-inch slices)
1
can (15.75 oz) lemon pie filling or any fruit pie filling
1
cup frozen (thawed) whipped topping
  1. Heat oven to 350°F. Generously grease bottom and side of 3-quart casserole with shortening or cooking spray. In large bowl, beat sugar, vanilla and eggs with wire whisk until blended. Stir in Bisquick mix and milk. Stir in bread cubes until coated.
  2. Spoon half of the bread mixture into casserole. Spoon 1 cup of the pie filling randomly over bread mixture. Top with remaining bread mixture.
  3. Bake 45 to 50 minutes or until golden brown and knife inserted in center comes out clean. In small bowl, mix remaining pie filling and the whipped topping. Serve warm pudding with whipped topping mixture. Store covered in refrigerator.
Makes 9 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Serve With
Serve with fresh fruit for a great brunch dish.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 320
    • (Calories from Fat 80),
  • Total Fat 8g
    • (Saturated Fat 3 1/2g,
    • Trans Fat 0g),
  • Cholesterol 145mg;
  • Sodium 390mg;
  • Total Carbohydrate 51g
    • (Dietary Fiber 2g,
    • Sugars 26g),
  • Protein 10g;
Percent Daily Value*:
    Exchanges:
    • 3 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 3 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.