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.
