Rae Drummond, the Pioneer Woman, made Lemon Bread Pudding on her show. It looked and sounded wonderful. But, I had to wonder – could you add blueberries to it? The answer is YES – yes, you can! And, it turned out fantastically. The blueberries were a wonderful addition. And, of course I’m a sucker for any dessert made with lemons. (If you don't like blueberries, you can leave them out.) This bread pudding is sweet, light and refreshing. I made this for 4th of July to rave reviews. Serve with fresh whipped cream and you’ve got an easy, delicious dessert for any time!
Zest of 2 lemons
Juice of 2 lemons
2 cups half & half
1 cup sugar
Loaf of Brioche, French bread or Challah
Pint of fresh blueberries, or slightly more if desired
Cut the bread into cubes and spread onto a sheet pan to dry out a bit.
Zest the lemons into a mixing bowl. Juice the lemons and add to the zest. Add the eggs and half & half; whisk all together. Add the sugar and mix together.
Butter or spray the baking dish. Add the cubed bread. Sprinkle the blueberries in with the bread ensuring they are evenly distributed throughout. Pour the custard over the bread. Allow to sit for a while to let the bread soak up the custard.
Preheat oven to 325°. Bake for 50 minutes.
Serve with fresh whipped cream and enjoy!