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.
- 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
- 1 cup fresh blueberries
- 2 teaspoon sugar
- 2 tablespoons water
- Whipped cream optional
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.
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.
NOTE: For best results, used day old French bread.
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