Two posts in one day. But indulgence is the name of the game today. I’m usually a scrambled egg whites on whole grain toast for breakfast kind of girl. But I didn’t mention in my earlier blog that I also bought blueberries at the farmers market. Or that they were big beautiful juicy sapphires from a farm working toward certified organic. I also had lemons in my refrigerator and my left over baguette. When I discovered a carton of heavy cream with a looming expiration date I knew something had to be done. I would heroically sacrifice my scrambled egg whites and give myself completely over to bread pudding with my coffee instead. Someone had to do it. Any of you would be just as brave. I am just glad that I was available for the task at hand.
This is fast, easy and your house will smell heavenly while the bread rests in it’s lemon cream on your kitchen counter, even before the oven works it’s custardy magic. And don’t feel bad about eating pudding for breakfast. This is basically oven baked french toast. And there’s nothing guilty about french toast.
Blueberry & Lemon Bread Pudding
This is a recipe adapted only slightly from Emeril Lagasse that I found on Food & Wine.
1 TBS unsalted butter, melted, plus more for the baking dish
2 large eggs
1 cup heavy cream
1 cup milk
1/2 cup packed light brown sugar
2 tsp pure vanilla extract
zest of 1/2 – 1 whole lemon, depending on your taste preference. (I used zest from the whole lemon.)
3 cups day old baguette or brioche, cut into 1/2-inch cubes
1 small crate of fresh blueberries (the typical package you buy from the grocery store or farmers market)
Generously butter a 8-by-8-inch baking dish. In a large bowl, whisk the eggs with the cream, milk, brown sugar, vanilla and lemon zest. Add the bread cubes and the fresh blueberries and stir well, then mix in the melted butter. Let the bread soak for 30 minutes.
Preheat the oven to 325°. Pour the bread pudding mixture into the prepared dish and bake on the upper rack of the oven for about 45-minutes. Bread should be a light brown and cream should be a loose custard texture. Let cool on a rack for about 20 minutes. Serve warm. But I bet it’s good cold out of the fridge later.