Menu

Lemon Bread Pudding

  • Save Recipe
Lemon Bread Pudding
  • Prep 20 min
  • Total 1 hr 10 min
  • Servings 9
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Old-fashioned bread pudding gets a new flavor twist with lemon pie filling.
Updated May 18, 2016

Ingredients

  • 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 Cool Whip frozen whipped topping, thawed

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Serve with fresh fruit for a great brunch dish.

Nutrition

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
80
Trans Fat
0g
% Daily Value*:
Vitamin A
6%
6%
Exchanges:
Free
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
  • Trademarks referred to herein are the properties of their respective owners.
© 2021 ®/TM General Mills All Rights Reserved