Blueberry Maple Bread Pudding With Lemon Whipped Cream Recipes

LEMON-BLUEBERRY DESSERT

Steps:

• Put blueberries into a shallow bowl. Pour lemon juice and sprinkle sugar evenly over the blueberries; refrigerate at least 15 minutes.
• Divide pound cake cubes into 4 small dessert dishes.
• Pour milk into a bowl, add pudding mix, and beat with a whisk for 2 minutes; pour evenly over the 4 portions of pound cake. Refrigerate pudding and cake mixtures until the pudding is set, at least 5 minutes.
• Divide blueberries into 4 portions, reserving 4 berries for topping. Spoon 1 portion berries over each cake portion. Top each portion with whipped cream. Place one berry atop each portion of whipped cream.

MEYER LEMON AND BLACKBERRY BREAD PUDDING WITH MEYER LEMON WHIPPED CREAM

Steps:

• Preheat the oven to 325 degrees F. Place the bread cubes on a large baking sheet in a single layer and toast until lightly golden brown on all sides, turning a few times, about 15 minutes. Remove and let cool slightly.
• Bring cream, 1 cup of sugar, and lemon zest, to a simmer over medium heat. Whisk together the eggs and yolks in a medium bowl. Slowly whisk the warm milk into the eggs and add the vanilla.
• Transfer the bread cubes to a 9 by 15-inch baking dish, pour the custard mixture over and press on the bread to submerge in the custard. Let the mixture sit at room temperature for 30 minutes to allow the bread to absorb more of the custard.
• Place the baking dish inside a larger roasting pan and fill the outer pan with warm water halfway up the sides of the baking dish. Bake until puffed around the outside but still slightly jiggly in the center, about 45 minutes. Remove from the water bath and let rest at least 15 minutes before serving. Toss the remaining 1/4 cup sugar with the blackberries. Serve bread pudding topped with macerated berries and Meyer Lemon Whipped Cream.
• Combine the heavy cream, sugar, juice, zest and vanilla extract in a large bowl and whip with a balloon whisk until soft peaks form.

LEMON BREAD PUDDING WITH MAPLE-INFUSED WHIPPED CREAM

Steps:

• Preheat oven to 325°F with rack in middle.
• Put bread in a 3-quart flameproof shallow baking dish (not glass). Whisk in zest, lemon juice, and 4 cups cream (chill remaining cup cream) and pour over bread. Press down with a spatula to help bread soak up some of custard.
• Whisk together whole eggs, yolks, and sugar in a large bowl until pale and thick, about 1 minute.
• Lightly sprinkle with sugar and bake in a water bath until custard is barely set and edges of bread are golden, 40 to 45 minutes.
• Turn on broiler and broil bread pudding 4 to 5 inches from heat until golden-brown in spots, 2 to 3 minutes. Cool to warm, about 30 minutes (pudding will continue to set).
• Just before serving, beat remaining cup cream with syrup using an electric mixer or a whisk until it just holds soft peaks. Serve pudding, warm or chilled, with cream.

BLUEBERRY LEMON BREAD PUDDING

Steps:

• Set oven rack in the middle position; preheat oven to 350°; coat a 13 x 9 inch ovenproof glass baking dish with cooking spray.
• Set aside a large metal pan and rack for the water bath.
• Prepare blueberries: toss blueberries with the flour; shake in sieve to remove excess flour.
• Prepare the bread: brush brioche slices with melted butter.
• Prepare the custard: Combine the milk, heavy cream, salt, nutmeg, sugar, lemon zest, lemon extract, and vanilla in a big bowl; add in eggs; beat to combine.
• Layer 6 slices of buttered brioche in baking dish; fill in spaces with extra brioche.
• Pour half the custard over brioche and sprinkle with half the berries.
• Add remaining brioche, custard, and blueberries in layers.
• Use a knife to cut 8 slits through pudding; cover top of pudding with plastic wrap and press down gently.
• Let stand 15 minutes, or until custard has moistened brioche layers; remove plastic wrap; brush with melted butter and sprinkle with sugar.
• Place baking dish on rack in large metal pan; pour hot water from a glass measuring cup into outer pan until water level rises halfway up sides of baking dish; cover with foil.
• Place carefully in oven; bake 30 minutes, checking water level periodically and replenishing if needed (do not let water bath evaporate).
• Remove foil and bake another 45 minutes, or until pudding is bubbling, topping has caramelized, and a tester comes out clean.
• Carefully remove baking dish from water bath and oven; let cool on rack 1 hour; serve warm or at room temperature.
• Store covered with a paper towel and plastic wrap in the refrigerator.

BREAD PUDDING WITH BLUEBERRY-LEMON SAUCE

Steps:

• Cut bread into 2 inch cubes.
• Beat sugar and eggs at medium speed with an electric mixer until fluffy.
• Add whipping cream and next 4 ingredients, beating until blended.
• Fold in bread cubes and blueberries; pour into a lightly greased 13x9-inch pan.
• Let stand 10 minutes.
• Bake at 375* for 40 to 45 minutes.
• Cool in pan on a wire rack 5 minutes.
• Serve with Blueberry Lemon Sauce and, if desired, whipped cream.
• To prepare sauce; bring first 4 ingredients to a boil in a saucepan over medium heat, stirring constantly.
• Reduce heat; add blueberries, and simmer; stirring constantly; 3 to 5 minutes or until thickened.

THE BEST BLUEBERRY BREAD PUDDING

Steps:

• Vigorously whisk eggs, egg yolks, salt, white sugar, and brown sugar together in a large bowl until mixture turns light and frothy, about 1 minute. Add vanilla, cinnamon, lemon zest, milk, and cream; whisk to combine. Toss in bread slices and press down until they start to soften and are submerged. Let sit, pressing down occasionally with a spatula, until custard has been absorbed, about 20 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Brush 2 tablespoons melted butter in the bottom and sides of a 9x13-inch baking dish.
• Grab a few intact bread slices from the top of the bowl if possible and set aside. Transfer 1/2 of the remaining soaked bread into the prepared baking dish. Don't worry if it's falling apart, it should be; if not, break it up into pieces. Add blueberries and spread with your fingers to press them down into the bread. Add remaining bread pieces in an even layer, then top with the reserved slices. Pour any remaining custard batter over top and brush with remaining melted butter.
• Transfer bread pudding onto a baking sheet and place in the center of the preheated oven. Bake until puffed and golden brown, about 1 hour. Let sit for at least 20 to 30 minutes before serving.
• Serve slightly warm or at room temperature.

BLUEBERRY BREAD PUDDINGS WITH LEMON CURD

Steps:

• To prepare puddings, combine first 4 ingredients in a large bowl, stirring well with a whisk. Add bread, tossing gently to coat. Cover and chill 30 minutes or up to 4 hours.
• Preheat oven to 350°.
• Divide half of bread mixture evenly among 8 (6-ounce) ramekins or custard cups coated with cooking spray; sprinkle evenly with 3/4 cup berries. Divide remaining bread mixture among ramekins; top with 3/4 cup berries.
• Cover each ramekin with foil. Place ramekins in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake, covered, at 350° for 15 minutes. Uncover and bake an additional 15 minutes or until a knife inserted in center comes out clean.
• To prepare lemon curd, combine 1/3 cup sugar and 1 egg in a small saucepan over medium heat, stirring with a whisk. Cook 2 minutes or until sugar dissolves and mixture is light in color, stirring constantly. Stir in lemon juice and butter; cook 2 minutes or until mixture coats the back of a spoon, stirring constantly with a whisk.
• Place saucepan in a large ice-filled bowl for 5 minutes or until lemon curd cools to room temperature. Serve lemon curd over warm bread puddings.