Tuesday, March 18, 2014

Lemon Blueberry Bread Pudding with Lemon Sauce

This is a Traditional British Dessert.
This is one of those amazing recipes that I was referring to when I said they may not all be healthy, but they are definitely "Yummy", so I had to post it!

Lemon Blueberry Bread Pudding with Lemon Sauce:

Preheat the oven to 325 degrees

4 large eggs
2 C heavy cream
2 C whole milk
1 C packed light brown sugar
1 tsp vanilla
2 tsp lemon zest
6 C cubed Brioche Bread (1/2" cubes) approximately 1- 10 ounce loaf.
1 C fresh blueberries
1/2 C dried blueberries
2 TBS Butter, melted

1 - 9"X13" baking dish greased with my Pan Release Mix (equal parts of Flour, Crisco, Vegetable Oil)
I start with 1 C of each and refrigerate it in a jar. It keeps for a long time. I always have some available for all of my baking needs. It's a foolproof method to release all cakes, muffins, cupcakes, etc. It's incredible when used in a detailed designed Bundt Pan. I brush it on with a Pastry Brush.

In a large mixing bowl:
Lemon zest
Whisk Well

All of the blueberries
Stir to combine well.
Add, Melted Butter.

Allow bread to soak for 30 minutes.

Pour pudding into the prepared dish.
Bake at 325 degrees for 1 hour.
Remove from oven and place on a cooling rack for 15 minutes.
Serve warm with Lemon Sauce (recipe to follow).

Homemade Lemon Sauce:

3/4 C Sugar
5 tsp Cornstarch
A Dash of Salt
1 1/2 C boiling Water
1 heaping TBS of Lemon Zest
3 TBS fresh Lemon Juice
1 TBS Butter

In a Saucepan over medium heat:
Whisk Well.

Add boiling Water, stirring constantly until thick and clear.

Whisk in Zest, Lemon Juice and Butter.
Continue whisking until creamy smooth.
Makes 2 Cups.

Serve warm over Lemon Blueberry Bread Pudding.

Peace in the Kitchen!

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