Author Notes: You CAN teach an old dog new tricks! I’ve learned so much from food52. When amreen submitted the recipe for “Lazy (Wo)mans Bread Pudding” it made me realize that I can make a small batch of bread pudding on a Sunday for brunch. This morning, I was going to bake blueberry muffins, but decided to make bread pudding instead. I’m not a berry fan myself, but my family loved it. —nannydeb
Serves: 6-8
Ingredients
-
1/2
loaf Italian bread
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2
cups milk
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4
eggs
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1/2
teaspoon vanilla
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1/2
teaspoon cardamom
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1
tablespoon lemon juice
-
1
tablespoon lemon zest
-
1
cup sugar
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1
cup fresh blueberries
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1/2
cup blueberry jam
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lemon juice for thinning
Directions
- Chop the stale bread into one inch cube pieces and set aside.
- Preheat the oven to 350 degrees. Butter a 8×8 glass baking dish.
- Whisk together milk, eggs, vanilla, cardamom, lemon juice, lemon zest and sugar.
- Add the bread cubes and let it absorb the milk mixture for about 20 minutes.
- Fold in the blueberries and pour into the prepared pan.
- Bake for about an hour or until set.
- In a small bowl, thin the blueberry jam with lemon juice. Drizzle the jam mixture over the bread pudding and serve.