Lemon Strawberry Bread Pudding

I made such a tasty lemony dessert for my Mom for Mother’s Day and it all happened by accident actually.  I found a recipe to make a lemon pudding bundt cake on The Kitchen Maggie Blog and I had mini bundt pan’s I was going to use- after I greased the living day lights out of them and still found that the cake sticked and quite bad.  I didn’t know what to do and after sampling the cake I thought how wonderful this tastes and how insane it would be to toss it out just because it crumbled on me.  So I crumbled it all up in a long pan and diced up strawberries- I went on another site to find a sauce to make this into a bread pudding.  I remained optimistic and things turned out rather to my own creation with the helps from a  food blogger and Magazine. 😉  I got my simple lemon sauce from Taste of Home. 



  • ¾ cup unsalted butter, softened
  • 1½ cups of white granulated sugar
  • 1 package of jello lemon pie filling (small packet, equals 2 cups or 4 servings)
  • 2 tbsp fresh lemon zest
  • 4 eggs
  • 1¼ cup whole milk
  • ⅓ cup canola oil
  • 1 tsp vanilla extract
  • 1¾ cups all-purpose flour
  • 3 tbsp cornstarch
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  1. Preheat the oven to 325 degrees F. Grease and flour a standard Bundt pan.(the 12 cup capacity)
  2. In a medium bowl, whisk together the flour, cornstarch, baking powder and salt then set aside.
  3. Using an electric mixer on medium speed with a paddle attachment, cream together the butter and granulated sugar until light and fluffy, about 3 minutes.Add in the lemon pie filling mix and combine thoroughly.
  4. Beat in the eggs, one at a time, making sure each is thoroughly incorporated.
  5. Mix in the lemon zest.
  6. Combine the milk, oil and vanilla extract in a large measuring cup or bowl.
  7. Starting with the dry ingredients, alternate pouring a third of the wet and dry ingredients into the mixer bowl, incorporating thoroughly after each addition. You will end on the wet ingredients. Mix on medium speed for 2 minutes after the last addition.
  8. Pour the cake batter into the prepared Bundt pan and bake for 50 to 60 minutes, or until a tester inserted into the center of the cake comes out clean.
  9. Invert the cake onto a baking rack to cool.

For the sauce:

  1. For sauce, combine the sugar and cornstarch in a saucepan. Stir in water until smooth. Bring to a boil over medium heat; cook and stir for 1-2 minutes, or until thickened. Remove from the heat. Stir in lemon juice, peel and butter until butter melts. Serve over warm or cold pudding. Refrigerate any leftovers. Yield: 6 servings.

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