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:
Eggs
Cream
Milk
Sugar
Vanilla
Lemon zest
Whisk Well

Add:
Bread
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:
Sugar
Cornstarch
Salt
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.

Enjoy!
Peace in the Kitchen!