Blueberry Bread Pudding w/ Lemon Sauce
thanks to http://cajundelights.blogspot.com for this AMAZING recipe!
1 (13 oz.) loaf "day old" French bread, torn into pieces
3 tbs.'s butter, softened
1/2 cup sugar
1/4 cup brown sugar
2 1/2 cups milk
1 tsp vanilla extract
1 tsp. almond extract
1 1/2 cups fresh blueberries
1/4 cup sugar
1 tsp. cinnamon
In large bowl, beat butter and sugar until smooth. Add eggs and extracts and beat until combined.
Slowly stir in milk and whisk until well blended. Place the bread pieces in a buttered 3 quart baking dish and pour the milk mixture over the bread and stir gently to coat. Let stand for 10 minutes.
Gently stir the blueberries into the bread mixture. Combine the sugar and cinnamon and sprinkle over top. Place baking dish in a larger baking pan filled with 2 inches of water.
Bake in a preheated 350 degree oven, for about 45 minutes or until set. Divine!
1 tbs. butter
1/2 cup sugar
1/4 tsp. salt
1 cup boiling water
2 tbs.'s lemon juice
1 tbs. lemon zest, finely grated
In small saucepan, combine sugar, cornstarch, and salt. Add boiling water, and cook and stir constantly until thick.Stir in lemon juice, zests, and butter. Serve over bread pudding.
Why do I do this blog?
Well, because I like easy to make, flavorful dishes with a moderate fat count, and a wide variety of them. Providing the same for others is why Tierney Tavern is here.
If you're looking for something new and tasty to try for dinner, take a look around, and for goodness sake if you like something or even go so far as to make a dish I have posted here—Please leave a comment and let me know how you liked it or any suggestions you might have!
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