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  • Bread Pudding With Blueberry Lemon Sauce

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    Bread Pudding With Blueberry Lemon Sauce
    Servings: 8
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 1/2 c. sugar
    • 4 lrg Large eggs
    • 2 c. whipping cream
    • 2 c. lowfat milk
    • 1 Tbsp. grated lemon rind
    • 1/2 tsp grnd nutmeg
    • 1 tsp vanilla extract
    • 1 loaf stale French bread - (16 ounce) cut 2" cubes
    • 1 c. fresh or possibly frzn blueberries Whipped cream (optional)
    • 1 tsp grated lemon rind
    • 1/3 c. fresh lemon juice
    • 1/2 c. sugar
    • 1 Tbsp. cornstarch
    • 1 1/2 c. fresh or possibly frzn blueberries

    Directions

    1. Beat sugar and Large eggs at medium speed with an electric mixer till fluffy. Add in whipping cream and next 4 ingredients, beating till blended. Mix in bread cubes and blueberries; pour into a lightly greased 13- x 9-inch pan. Let stand 10 min.
    2. Bake at 375 degrees for 40 to 45 min. Cold in pan on a wire rack 5 min. Serve with Blueberry-Lemon Sauce and, if you like, whipped cream.
    3. For Blueberry-Lemon Sauce: Bring first 4 ingredients to a boil in a saucepan over medium heat, stirring constantly. Reduce heat; add in blueberries, and simmer, stirring constantly, 3 to 5 min or possibly till thickened. (Makes 1 1/2 c.).
    4. This recipe yields 8 servings.

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