Lemon Blueberry Bread Pudding with Lemon Glaze

• Vegetarian

• Produce

  • 6 oz Blueberries
  • 1 tsp Lemon

• Refrigerated

  • 4 Eggs, large

• Condiments

  • 1/4 cup Lemon juice

• Baking & Spices

  • 1 tsp Cinnamon
  • 1 1/4 cups Powdered sugar
  • 2 tsp Vanilla extract
  • 1 1/4 cups White sugar

• Bread & Baked Goods

  • 1 loaf French bread, day old

• Dairy

  • 1 Butter, unsalted
  • 3 cups Whole milk

Found on strawmarysmith.com

Description

Ingredients

• unsalted butter
• 4 large eggs
• 1¼ cups white sugar
• 3 cups whole milk
• 2 tsp vanilla extract
• 1 tsp cinnamon
• 1 tsp lemon zest (from about 2 small lemons)
• 1 loaf day-old French bread, cubed*
• 6 oz (1½ cups) blueberries
• 1¼ cups powdered sugar
• ¼ cup lemon juice (from about 4 small lemons)

Directions

• Preheat oven to 350 degrees. Butter a 9 x 13 glass baking dish on bottom and all sides.
• Whisk the eggs in a large bowl. Add the sugar, milk, vanilla, cinnamon, and lemon zest, and whisk until combined and sugar has dissolved. Stir in bread and coat in the egg mixture. Let sit 15 minutes to partially absorb. Pour evenly into pan. Top with blueberries. Bake 45-50 minutes until risen and lightly golden, and some of the blueberries have popped (for me its 47 minutes).
• In the meantime, make the glaze by combining the powdered sugar and lemon juice in a small bowl.
• When removing bread pudding from the oven, it will be puffy. Let rest for 10 minutes to return to normal size, then serve! You can drizzle the glaze over the top, or serve it on the side. (I do both!)