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Lemon Bread Pudding

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  • Prep 20 min
  • Total 1 hr 10 min
  • Servings 9
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Old-fashioned bread pudding gets a new flavor twist with lemon pie filling.
Updated May 18, 2016


  • 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


  • 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 Facts

Serving Size: 1 Serving
Calories from Fat
Trans Fat
% Daily Value*:
Vitamin A
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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