Now Your Turn

Blueberry – Lemon Bread Pudding

Breakfast, Brunch, Desserts | August 22, 2015 | By



500 g  sweet egg bread

2 cup blueberry

400 ml milk

200 ml whipping cream

4 eggs

4 tbsp maple sugar

1/2 cup sugar

2 tbsp vanilla extract

1 lemon zest

1tsp  cinnamon

For the  crumb topping:

1/4 cup  flour

1/4 cup brown sugar

1/4 cup  cold butter

1/2 tsp cinnamon



Lightly coat a 9×13 baking dish with nonstick spray. Place a layer of bread cubes evenly into the baking dish. Top with blueberries in an even layer, repeating 2 more times and ending with a layer of bread.
In a large glass measuring cup or another bowl, whisk together milk, whipping cream, eggs, sugar, maple syrup, lemon zest, vanilla and cinnamon . Pour mixture evenly over the bread cubes. Cover and place in the refrigerator for at least 1/2  hours or overnight.Preheat oven to 350 degrees F.
To make the crumb topping, combine flour, sugar and cinnamon in a small bowl. Add cold butter and toss to coat, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs. Sprinkle the crumb topping evenly over the bread cubes.
Place into oven and bake for 35-45 minutes, or until golden brown.
Serve  warm or room temperature , sprinkled with confectioners’ sugar, if desired.



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Georgia Bitay