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  • Best Blueberry Bread Pudding with Lemoncello Sauce

    2 votes
    Best Blueberry Bread Pudding with Lemoncello Sauce
    Prep: 20 min Cook: 60 min Servings: 12
    by Amos Miller
    101 recipes
    >
    This is cooking school 101. Easy - and impressive, which takes it to graduate school! Besides, I also have blueberries to use before this year's crop begins to fruit out. The end result is every bit as delicious as the photo appears.

    Ingredients

    • FOR THE PUDDING:
    • 2 c whole milk
    • 1 c heavy cream
    • 6 c somewhat old bread (about a standard loaf, crusts removed). You do not want a fresh loaf, so let it breath for a day, but use it before it becomes penicillin...teasr the peices of bread into random, bite-sized pieces
    • 3 large eggs
    • 1 c granulated sugar
    • 1/2 tsp lemon zest
    • 1/2 tsp pure vanilla extract
    • 1/2 tsp pure almond extract
    • 2 c blueberries, drained of any juice, if frozen
    • 2 Tbs butter or shortening
    • FOR THE SAUCE:
    • 1/4 c lemoncello
    • 1/2 c water
    • 1 c confectioners sugar
    • 1/2 c slivered almonds, well-toasted
    • 1 generous Tbs fresh lemon zest

    Directions

    1. THE PUDDING:
    2. Preheat the oven to 350^, rack low
    3. Butter ramekins or a 7x11 oven dish
    4. Combine all the pudding ingredients (except the blueberries and bread) in a large bowl and vigously whisk together
    5. Add the bread to the liquid and turn to combine - you can use your hands, it's OK...
    6. Let the mixture rest for about 10-15 minutes
    7. Heat 4-6 cups of water to very hot on the stove and get out a larger pan that will hold your ramekins or baking dish. You need these in a few minutes
    8. Gently fold the blueberries into the bread pudding mixture
    9. Pour the pudding mixture into the baking dish or ladle it into the ramekins
    10. Place the baking dish or ramekins into the larger pan and add the 4-6 cups of very hot water to the large pan (You are baking this pudding in a water bath, a 'bain'
    11. Bake for an hour without opening the oven. Then look to be sure the top is light golded browned and the toothpick test is successful. Adjust as necessary if you need to add another 5-10 minutes
    12. THE SAUCE:
    13. Heat the lemoncello and burn off the alcohol
    14. Add the water, lemon zest and the sugar and reduce over low heat to creat asomewhat thick syrup - if it gets too thick, add a touch more water. Stir from time to time
    15. ASSEMBLY:
    16. When the baking is done, remove from the oven.
    17. Pour the lemoncello sauce all over the top of the pudding.
    18. Sprinkle the toasted almonds on top of the pudding and serve
    19. Great warm, room termperature or cool

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    Comments

    • Amos Miller
      Amos Miller
      Hi, Claudia - this is a very solid and requested dessert. Sort of a no-brainer, I admit. I always add some pure almond extract to any blueberry recipes because they really complement each other. I encourage every cook on any level to seek out and use 'pure' extracts and just forget about imitation and artificial flavorings. It makes all the difference in the end product. The eggs and cream almost make a semi-souffle in this dish. As busy as I know you are, I hope you might give this puppy a run! And I really appreciate your comment on the photo. I'll be putting up more tonight, as I am also doing the baking dish presentation today. best to you, as always, Amos
      • Claudia lamascolo
        Claudia lamascolo
        This photo is tempting enought wow looks and sounds fantastic!

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