Bread Pudding With Blueberry-Lemon Sauce |
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Prep Time: 25 Minutes Cook Time: 27 Minutes |
Ready In: 52 Minutes Servings: 8 |
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From Southern Living magazine. Ingredients:
1/2 cup sugar |
4 large eggs |
2 cups whipping cream |
2 cups milk |
1 tablespoon grated lemon rind |
1/2 teaspoon ground nutmeg |
1 teaspoon vanilla extract |
1 (16 ounce) stale french bread (1 16 ounce loaf) |
1 cup fresh blueberries or 1 cup frozen blueberries |
whipped cream (optional) |
1 teaspoon grated lemon rind |
1/3 cup fresh lemon juice |
1/2 cup sugar |
1 tablespoon cornstarch |
1 1/2 cups fresh blueberries or 1 1/2 cups frozen blueberries |
Directions:
1. Cut bread into 2 inch cubes.
2. Beat sugar and eggs at medium speed with an electric mixer until fluffy.
3. Add whipping cream and next 4 ingredients, beating until blended.
4. Fold in bread cubes and blueberries; pour into a lightly greased 13x9-inch pan.
5. Let stand 10 minutes.
6. Bake at 375* for 40 to 45 minutes.
7. Cool in pan on a wire rack 5 minutes.
8. Serve with Blueberry Lemon Sauce and, if desired, whipped cream.
9. To prepare sauce; bring first 4 ingredients to a boil in a saucepan over medium heat, stirring constantly.
10. Reduce heat; add blueberries, and simmer; stirring constantly; 3 to 5 minutes or until thickened.
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