Welcome to my site!

Welcome to my site!
I'm Cindy, and I love to cook! And, I love to eat... hence the size of my rear end! I come from a long line of cooks. My great great Grandmother was a cook in the original Harvey Houses. My grandmother Julia was an awesome cook, and my mom was incredible. I owe my skills to these great women. Especially my Mom who said this to me about making gravy... "Cindy Lynn, wallpaper paste is wallpaper paste & gravy is gravy. Never the two shall meet!" Shall we say my first experience at making gravy left a little bit to be desired! Thank the high heavens my cooking skills have improved since then! Enjoy!

Sunday, July 28, 2019

Lemon Bread Pudding with Blueberries

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
4 eggs
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!

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