Fresh whole blueberries sparkle like jewels in a crown amid pillowy mounds of vanilla-scented custard-drenched bread dough in this delectable dessert recipe.
Best of all, it looks and tastes like a lot more work than it really is. Simply cut the French bread into squares, add to the custard ingredients and top with fresh blueberries.
Fresh blueberry bread pudding with lemon custard recipe
2 cups whole milk
1 1/4 cups sugar
2 teaspoons vanilla
1/2 teaspoon cinnamon
1/4 teaspoon salt
6 cups French bread cut into 2-inch squares, crusts on
1 1/2 cups fresh blueberries
3 tablespoons butter
Lemon custard ingredients
2 cups half and half
1 lemon, zest only
1/2 cup sugar
1 teaspoon vanilla
Bread pudding directions
In large mixing bowl whisk together milk, eggs, sugar, vanilla, cinnamon and salt. Add bread cubes. Let sit for 30 minutes to 2 hours.
Add fresh blueberries. Pour mixture into a buttered 9 x 9-inch ovenproof dish. Top with bits of remaining butter.
Bake in a preheated 350 degree oven for 45-55 minutes or until the custard is set. Let pudding cool 15 minutes. Serve warm or room temperature with custard sauce. (click on video above to view).
Lemon custard directions
In a small saucepan bring the half and half and zest to a boil. Remove from heat. Cover. Let steep for 15 minutes.
In a medium bowl, whisk together eggs and sugar until well blended. Slowly pour in half and half mixture. Return mixture to saucepan stirring constantly. Cook custard slowly until it reaches 170 degrees, or until it coats the back of a metal spoon.
Immediately pour custard through a fine sieve into a bowl. Add vanilla. Cover and chill. Serve with pudding.