Lemon Blueberry Bread Pudding


Recently, my husband requested bread pudding as dessert for a dinner party.  I had never made it before so I took to my cookbooks and the internet to get some ideas.  I figured it is a simple creation but I sought guidance.  We decided upon lemon-blueberry, two flavors that always pair well together and which appeal to our sweet tooths.

Once the flavor profile was made, I was able to narrow down the search.  I was surprised by the sheer number of different recipes, and ultimately I decided on a concoction from foodformyfamily.com.  I made the bread pudding to the recipe but added a lemon blueberry sauce over the top.

This is an easy recipe and takes only 30 minutes to put together plus about 50 minutes to bake.

I made this early in the day as we were serving it to our first gathering of vaccinated friends.  I served it at room temperature with raspberry and vanilla soft serve ice cream.  Next time I may reheat just before serving.

Great recipe to make with grandchildren or other youngsters!~

Find the full recipe here:https://foodformyfamily.com/recipes/lemon-ricotta-blueberry-bread-pudding-2

Lemon blueberry sauce:

Combine 1 tsp. Lemon zest, ⅓ C. Fresh lemon juice, ½ C sugar 1TBSP cornstarch in a pan and bring to a boil, stirring constantly for 2-3 minutes.  Add 1- 1 1/2  C blueberries and simmer.  Smash many of the blueberries with a potato masher.  Remove from heat.