Blueberry Bread Pudding with Lemon Sauce
Blueberries are one of the great treats of summer whether eaten out of hand, sprinkled on cereal, or baked in pies. Now we discover that eating blueberries leaves us with more than a purple tongue. Science has found that these little berries offer antioxidants to protect us from stress and even help our memories and fight the aging process. Here’s an easy bread pudding featuring these delicious and beneficial treats.
Serves8 to 10
Total Timeunder 4 hours
OccasionBuffet, Casual Dinner Party, Family Get-together
Dietary Considerationhalal, kosher, peanut free, soy free, tree nut free, vegetarian
Taste and Texturecreamy, fruity, sweet
Type of Dishdessert
- 3 cups milk
- 1 cup light cream
- ¾ cup white sugar
- ¼ cup brown sugar
- ¼ teaspoon salt
- 4 cups day-old white bread cut into approximately ½-inch cubes
- 3 whole eggs
- 2 egg yolks
- 1 tablespoon cinnamon
- 1 cup fresh or frozen blueberries
- 1 Granny Smith apple, peeled, cored and sliced
- 1 tablespoon vanilla extract
- 1/3 cup sugar
- 1 tablespoon cornstarch
- 1 cup water
- 2½ tablespoons soft butter
- ½ teaspoon grated lemon rind
- 1½ tablespoons fresh lemon juice
- 1/8 to ¼ teaspoon salt
Make the Pudding:
Preheat oven to 350°F and butter the sides and bottom of a 9 × 13-inch baking pan.
Combine milk and light cream in saucepan; bring just to a boil. Remove from heat.
Combine sugars, salt and cinnamon in a large bowl. Toss in bread pieces to coat.
Lightly beat together the eggs and extra yolks and add to the large bowl. Add blueberries, apple, the hot creamy milk mixture and vanilla. Stir to combine.
Allow mixture to sit for about five minutes. Pour into the prepared pan.
Choose a shallow pan large enough to hold the baking pan (a small roasting pan is a good choice), and place your filled bread pudding pan into it. Pour boiling water into the larger pan so that it comes about halfway up the side of the other. Place in oven and bake the bread pudding in this water bath for about an hour, adding water if necessary. This procedure keeps the custard-like texture of the pudding from becoming tough. Remove from water bath and let bread pudding sit for approximately one-half hour before serving.
Serve warm with lemon sauce on the side.
Make the Lemon Sauce:
Combine sugar, cornstarch and water in a double boiler over boiling water until thickened.
Remove from heat and add remaining ingredients one at a time. Stir and adjust seasoning.
Serve warm with bread pudding.
Yields: 1½ Cups
2000 The Black Dog Tavern Company, Inc.