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Lemon Blueberry Bread Pudding - Recipe Cost

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Lemon Blueberry Bread Pudding
8 large eggs brought to room temperature
1 and 1/4 c. granulated sugar (1/4 of which is used to coat your casserole dish)
adapted from Better Homes and Gardens
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.
Ingredients Per Serving Qty Common Price Price per Serving
1 T. lemon zest (about 2 lemons) 1/8 teaspoon
n/a
 
4 c. heavy cream or 2 c. heavy cream and 2 c. whole milk to cut down on the fat a smidge 1/2 cup
$3.89 per pint
$0.97
1 t. pure vanilla extract 1/8 teaspoon
$8.00 per 8 fluid ounces
$0.02
1 c. fresh blueberries 2 tablespoons
$4.99 per pint
$0.31
1/2 c. white chocolate chips 1 tablespoon
$2.29 per 11 1/2 ounces
$0.07
Lemon Hard Sauce 1/8 lemon
$0.80 per item
$0.10
Lemon Hard Sauce 1/8 lemon
$0.80 per item
$0.10
1/4 softened butter 0.03 butter
$3.99 per 16 ounces
$0.03
1 c. sifted powdered sugar 2 tablespoons
$2.59 per 2 pounds
$0.04
1 T. juice from a lemon 1/8 teaspoon
n/a
 
2 t. grated lemon zest (no whites pith!) 1/4 teaspoon
n/a
 
Total per Serving $1.65
Total Recipe $13.17
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