Ingredients
For the Blueberry Bread Pudding:
3 cups milk
3 large eggs
1 cup granulated sugar
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 teaspoon lemon zest
5 to 6 cups day-old torn French or Italian bread or rolls
2 cups blueberries
3 tablespoons powdered sugar
For the Lemon Sauce:
1 1/2 cups water
3/4 cup granulated sugar
1 1/2 tablespoons cornstarch
1 dash salt
1 tablespoon finely grated lemon zest
3 tablespoons fresh lemon juice
1 tablespoon butter
Preparation
Make the Blueberry Bread Pudding
Gather the ingredients
Heat oven to 350°F. Butter an 11-by-7-inch baking dish.
Whisk together the milk, eggs, sugar, vanilla and almond flavorings and 1/2 teaspoon of lemon zest in a large bowl.
Add the bread and let the mixture stand for 10 to 15 minutes.
Toss the blueberries with powdered sugar in another bowl and then fold them into the bread mixture.
Transfer the mixture to the prepared baking dish. Set the baking dish in a larger baking or roasting pan and place it in oven.
Add about an inch of very hot water to the large outer pan.
Bake the bread pudding for about 50 minutes to 1 hour, or until it is firm and the top is lightly browned.
Make the lemon sauce
Gather the ingredients
Bring the 1 1/2 cups of water to a boil in a saucepan over high heat.
Combine the 3/4 cup of granulated sugar, cornstarch, and salt in another saucepan. Blend well.
Pour the boiling water over the sugar mixture and place it over medium-low heat. Cook until the mixture is thickened and clear, stirring constantly.
Stir in the lemon zest, lemon juice, and butter. Stir to blend.
Serve the bread pudding with the lemon sauce or another sauce or topping. Vanilla sauce, blueberry sauce, or bourbon sauce are all good choices.
?
Is the a variation for the recipe?
Yes. there is, you can omit the lemon zest from the pudding mixture and add 1 teaspoon of ground cinnamon.
PRODUCT IN THIS RECIPE:
Olivivero IQF Blueberry