Wholesome | Traditional | Homegrown
I know a Lemon Blueberry Bread Pudding isn’t necessarily the first thing you think of when planning your Christmas menu, but somehow it always ends up on my breakfast list.
I made this dish for family one year, and it has been requested every year since. The ingredients are obviously not seasonal being that, in Kansas, Christmas falls in Winter, however, if you gather and freeze the blueberries in Summer, and have access to lemons, this is a wonderful Christmas meal, that can be served for breakfast, brunch, or dessert anytime of the year.
This Bread Pudding is what attracted me to all bread puddings. The sight of runny or soggy bread puddings, that you often see in restaurants or diners, always scared me, and thankfully, this is not that. Firm and custard-like, with the ever-so-delicious combination of blueberries and lemon, I know this will be a new staple breakfast in your home.
3 cups Blueberries
2 Tbsp Flour
1 Loaf day old French Bread (brioche is also very good – homemade is always best)
For the Custard:
1 cup Cream
2 cups Buttermilk (or Milk)
1 ¼ cup Raw Cane Sugar (or your favorite sweetener)
1 tsp Vanilla
1 tsp Nutmeg
½ tsp Salt
6 Tbsp Melted Butter
6 Eggs, beaten
Zest of ½ Lemon
Juice of 1 Lemon
Sugar Topping:
2 Tbsp Melted Butter
⅓ cup Sugar
Zest of the other Lemon Half
It really is that easy! The zing of the lemon, paired with the tartness of blueberries and fresh buttermilk. So so Good. This recipe will surely become a family favorite!
-April
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