Blueberry Bread Pudding
Yields 10-12 servings
- 1 loaf stale French bread, cut into 1-inch cubes
- 2 cups milk
- 2 cups heavy cream
- 2 cups fresh or frozen blueberries
- 1 3/4 cups sugar
- 3 eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1 lemon, zested and juiced
- 1/2 cup powdered sugar
- 1-2 tablespoons water
- 2 teaspoons freshly squeezed lemon juice
Adapted from 12tomatoes.com
Preheat oven to 350º F and butter a 9×13-inch baking dish.
Combine eggs, milk, cream, sugar, lemon zest, juice and vanilla extract in a large bowl and whisk together until sugar is completely dissolved and mixture is homogeneous.
Add blueberries and stir until thoroughly coated, then stir in cubed bread. Refrigerate for 30 minutes.
Pour mixture into baking dish, place in oven and bake for 55 minutes, or until toothpick inserted in center comes out clean.
While bread pudding is in the oven, place powdered sugar in a medium bowl and whisk in lemon juice.
Continue whisking while stirring in water, 1-2 teaspoons at a time, until desired consistency is reached for glaze.
Remove pudding from oven and let cool 5-10 minutes.
Drizzle glaze over bread pudding and serve warm.