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Lemon Raspberry Bread Pudding Recipe

Lemon Raspberry Bread Pudding
Source: hugs and cookiesxoxo

Ingredients

  • 2 cups 225g cubed, day-old italian bread
  • 2 cups 225g cubed stale cornbread
  • 1 c. heavy cream
  • 1 c. milk
  • 1¼c. sugar
  • 5 eggs
  • 1/3 c. fresh lemon juice
  • 1 T. lemon zest
  • powdered sugar
  • ½ pint raspberries
PREP TIME
10m 		COOK TIME
40m 		TOTAL TIME
50m
YIELD
6-8

Instructions

  • Preheat oven 325.
  • Grease 9x13 dish.
  • Toss bread cubes into dish.
  • Bring milk and cream to a simmer on stove.
  • In a bowl, whisk sugar and eggs with lemon juice and zest.
  • Gradually whisk the hot milk/cream into the eggs.
  • Pour it all into pot and simmer while stirring.
  • Pour this over the bread cubes and let sit 20 mins.
  • Sprinkle on the berries.
  • Bake 40 mins.
  • Dust with powdered sugar and serve with syrup and whipped cream.

Desserts

A recipe from hugs and cookiesxoxo

https://www.flyers-on-line.com/data/recipes/4069/lemon-raspberry-bread-pudding.jpg

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