Summer

Lemon Blueberry Bread Pudding

by:
February 18, 2010
Author Notes

You CAN teach an old dog new tricks! I've learned so much from food52. When amreen submitted the recipe for "Lazy (Wo)mans Bread Pudding" it made me realize that I can make a small batch of bread pudding on a Sunday for brunch. This morning, I was going to bake blueberry muffins, but decided to make bread pudding instead. I'm not a berry fan myself, but my family loved it. —nannydeb

  • Serves 6-8
Ingredients
  • 1/2 loaf Italian bread
  • 2 cups milk
  • 4 eggs
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon cardamom
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon zest
  • 1 cup sugar
  • 1 cup fresh blueberries
  • 1/2 cup blueberry jam
  • lemon juice for thinning
In This Recipe
Directions
  1. Chop the stale bread into one inch cube pieces and set aside.
  2. Preheat the oven to 350 degrees. Butter a 8x8 glass baking dish.
  3. Whisk together milk, eggs, vanilla, cardamom, lemon juice, lemon zest and sugar.
  4. Add the bread cubes and let it absorb the milk mixture for about 20 minutes.
  5. Fold in the blueberries and pour into the prepared pan.
  6. Bake for about an hour or until set.
  7. In a small bowl, thin the blueberry jam with lemon juice. Drizzle the jam mixture over the bread pudding and serve.

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Review
nannydeb

Recipe by: nannydeb

Former restaurant manager (and waitress, bartender, etc). I love food: eating, trying new recipes, shopping for it, talking/emailing about it, etc. My foodie friend and pen pal got me interested in recipe contests and also turned me on to food52 and now I'm obsessed!