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Lemon Raspberry Bread Pudding Recipe
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.
A recipe from hugs and cookiesxoxo
2018-10-18
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