Bursting Blueberry Bread Pudding With Lemon Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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I found this beautiful recipe in 101 Foods That Could Save Your Life. I've included an optional Lemon Sauce. Ingredients:
3 cups nonfat milk |
3 large eggs |
5 to 6 cups day-old torn whole wheat french bread or whole wheat bread |
1/2 cup granulated sugar |
1/4 cup honey |
1/4 tsp. almond extract |
1 tsp. vanilla extract |
1/2 tsp. lemon or orange zest |
2 cups fresh blueberries (may also use forzen) |
3 tbls. whole wheat flour |
lemon sauce |
1/4 cup granulated sugar |
1/4 cup honey |
1 tbls. cornstarch |
1/4 tsp. salt |
1/4 tsp. nutmeg |
1 cup boiling water |
1 tsp. butter |
1 tsp. lemon zest |
1 lemon, juiced |
Directions:
1. Heat oven to 350 degrees.
2. Spray an 11 X 7 baking dish.
3. Whisk together milk, eggs, flavorings, and zest.
4. Add bread and let stand 10 to 15 minutes.
5. In a separate bowl, dust blueberries with flour and discard excess flour when done.
6. Add blueberries to bread mixture.
7. Pour into the prepared baking dish.
8. Set baking dish in a large pan and add about 4 cups of hot water to make a steam bath for the pudding.
9. Bake for 1 hour or until bread pudding is set and is lightly browned on top.
10. Serve warm with traditional rum raisin, caramel or lemon sauce.
11. Great served with fresh fruit or as is.
12. Lemon Sauce:
13. In a large saucepan, add sugar, honey, cornstarch, salt, and nutmeg.
14. Gradually stir in boilling water.
15. Simmer over low heat; gradually stirring until sauce thickens.
16. Remove from heat; stir in butter, lemon zest, and lemon juice.
17. Serve drizzled over bread pudding.
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