Emprimir
Correo Electrónico
Add a photoI guarantee that bread pudding is one of the simplest desserts you can make and this one is sure to impart its zesty, sunshine-y happiness onto anyone who digs in. It is comfort food at its finest and most elevated with a punch of lemon, plump blueberries mixed throughout and dotted with white chocolate chips for that extra creamy richness in every spoonful.
Ingredientes
- Lemon Blueberry Bread Pudding
- 1 T. lemon zest (about 2 lemons)
- 8 large eggs brought to room temperature
- 4 c. heavy cream or 2 c. heavy cream and 2 c. whole milk to cut down on the fat a smidge
- 1 and 1/4 c. granulated sugar (1/4 of which is used to coat your casserole dish)
- 1 t. pure vanilla extract
- 1 c. fresh blueberries
- 1/2 c. white chocolate chips
- Lemon Hard Sauce
- Lemon Hard Sauce
- adapted from Better Homes and Gardens
- 1/4 softened butter
- 1 c. sifted powdered sugar
- 1 T. juice from a lemon
- 2 t. grated lemon zest (no whites pith!)
- In a small mixer bowl, beat together softened butter and powdered sugar with a stand mixer or hand mixer set at medium-high. Add lemon juice and zest and beat together. Spoon over bread pudding servings and top with whipped cream.
Direcciones
- Preheat your oven to 350 degrees Fahrenheit with a rack in the center. Cover one large casserole dish with nonstick cooking spray or 8-10 individual casserole ramekins or dishes. A glass rectangular Pyrex dish would work fine as well. Sprinkle 1/4 c. of granulated sugar around the bottom of the dish, evenly coating it. For individual sizes, sprinkle a small spoonful of sugar onto the bottom of each dish, totalling 1/4 a cup of the sugar.
- Cut the bread into 1 inch cubes. Place bread loosely in the casserole dish. Crack each of the eggs singly first into a small vessel, then transferring each egg into a large mixing bowl with the previously cracked eggs. This assures that you do not mix a bad egg in with several other good eggs or do not end up with any shells in your mixture. Pour your milk into a liquid measuring cup, and then zest and juice the lemon into the milk. Add the milk, vanilla and the one cup of granulated sugar to the eggs. Beat together until well combined. Gently stir in the blueberries.
- Pour cream and egg mixture over the bread cubes evenly. Sprinkle the 1/2 c. of white chocolate chips over the bread mixture. You will need to create a water bath now by getting a larger dish, like a roasting pan, and placing it in the oven. Then place your bread pudding filled dish into the larger pan and slowly pour water from a pitcher into the larger dish. Only pour water half way up the side of the bread pudding dish. Do not splash any water into the bread pudding dish.
- Cover and bake for 45 minutes and then uncover and bake for 15 additional minutes or until top is lightly browned and custard is set-up inside the pudding. CAREFULLY remove the inside, smaller bread pudding dish FIRST from the oven. Turn off the oven and let the larger dish with hot water cool and remove it when it has cooled down.
- Top individual servings of the bread pudding with lemon hard sauce and a dollop of whipped cream
Links Útiles
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 113g | |
| Recipe makes 8 servings | |
| Calories 352 | |
| Calories from Fat 249 | 71% |
| Total Fat 28.28g | 35% |
| Saturated Fat 17.59g | 70% |
| Trans Fat 0.0g | |
| Cholesterol 92mg | 31% |
| Sodium 52mg | 2% |
| Potassium 112mg | 3% |
| Total Carbs 23.91g | 6% |
| Dietary Fiber 1.1g | 4% |
| Sugars 19.85g | 13% |
| Protein 2.29g | 4% |
Comentarios
05 de Marzo de 2011This looks great Geni! Thanks for sharing. I've saved it to the Try Soon folder in my recipe box and will let you know how it is!
