Blueberry Lemon Bread Pudding Recipe

Name: Blueberry Lemon Bread Pudding
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8-10 servings
Ingredients: 1 large loaf of day old french bread; 2 cups whole milk; 2 cups skim milk; 1 teaspoon vanilla extract; ½ teaspoon almond extract; 1¾ cups granulated sugar; zest of one small lemon; 3 eggs plus 1 egg yolk; 2 cups fresh blueberries; 1 cup fresh blueberries; 2 teaspoon sugar; 2 tablespoons water; Whipped cream or vanilla ice cream

Ingredients

1 large loaf of day old french bread
2 cups whole milk
2 cups skim milk
1 teaspoon vanilla extract
½ teaspoon almond extract
1¾ cups granulated sugar
zest of one small lemon
3 eggs plus 1 egg yolk
2 cups fresh blueberries
1 cup fresh blueberries
2 teaspoon sugar
2 tablespoons water
Whipped cream or vanilla ice cream

	PREP TIME 15m	COOK TIME 1h	TOTAL TIME 1h15m
YIELD 8-10 servings

Instructions

Grease a 9x13 inch baking dish and preheat oven to 350 degrees.
Cut day old french bread into 1 inch cubes; set aside.
In a large bowl whisk the eggs. Add whole milk, skim milk, vanilla, almond, lemon zest and sugar. Whisk until sugar is completely dissolved.
Add cubed bread and gently mix until all the bread has soaked up the custard.
Let sit for 15 minutes then transfer to a buttered baking dish and bake for 50-60 minutes (mine took 55 min.)
While bread pudding is baking, make the sauce. Add blueberries, sugar and water to a sauce pan.
Bring to a gently boil then turn down heat and simmer for a few minutes until blueberries start to break down and a sauce forms.
Take off heat, pour into a bowl to cool.
After bread pudding is done baking, let cool for 30 minutes. Top with sauce, whipped cream or ice cream.