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  • 3 cups whole milk
  • 3 large eggs
  • 6 cups torn, day old bread (leftover buns work well)
  • 1 cup sugar
  • 1/2 teaspoon lemon extract
  • ½ teaspoon lemon zest
  • 2 cups fresh blueberries
  • 3 tablespoons powdered sugar
Directions: Heat oven to 350°. Butter an 11- x 7-inch baking dish. Whisk together the milk, eggs, sugar, extract and zest. Add the torn buns and let stand for 10 to 15 minutes. Toss blueberries with powdered sugar then stir into the bread mixture. Pour into the prepared baking dish. Set the baking dish in a larger pan and set in oven. Add about 4 cups of very hot water to the outer pan. Bake for about 1 hour, or until the bread pudding is set and lightly browned on top. To serve, drizzle with lemon sauce (recipe follows). Lemon Sauce: Mix juice of 1 lemon with 1/2 cup water, 1/4 cup sugar, and grated lemon rind. Bring to a boil; stir in 2 teaspoons cornstarch dissolved in 1/2 cup water and 1 teaspoon vanilla. Cook until thick and bubbly.      
lemon blueberry bread pudding