Lemon Blueberry Bread Pudding

Lemon Blueberry Bread Pudding

Tart lemons and juicy blueberries make a perfect pairing. The two nutritional powerhouses are brought together in this delightful variation on a dessert classic: bread pudding. It’s a warm dessert made for cooler evenings, and sure to please family and guests alike.
Course Dessert

Ingredients
  

Pudding:

  • 4 cups bread cubed
  • 4 cups milk
  • 1 3/4 cups granulated sugar
  • 1 lemon zested
  • 3 eggs plus 1 egg yolk
  • 2 cups fresh blueberries

Sauce:

  • 1 cup fresh blueberries
  • 2 teaspoon sugar
  • 2 tablespoons water
  • Whipped cream optional

Instructions
 

Pudding:

  • Preheat oven to 350F, and lightly grease a 9x13 inch baking dish.
  • Add the eggs to a large bowl and whisk together to blend.
  • Continue to stir as you add the milk, lemon zest, and sugar, whisking until the sugar has completely dissolved.
  • Add the bread cubes, and fold them over gently into the egg mixture, until the bread has soaked up the custard.
  • Let the pudding stand for about 15 minutes, and then transfer into the prepared baking dish.
  • Bake for about 50 to 60 minutes, until the custard is firm.

Sauce:

  • Measure the blueberries, water, and sugar into a saucepan over a medium-high setting.
  • When the mixture reaches a boil, lower the heat and continue to simmer for 3 to 5 minutes, stirring occasionally. The blueberries should begin to break apart, and the sauce should thicken.
  • Transfer to a bowl to cool.
  • Let the pudding cool for about 30 minutes before serving drizzled with sauce, and topped with a dollop of whipped cream, if desired.

Notes

NOTE: For best results, used day old French bread.
Keyword Lemons
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