Recipes Lemon-Blueberry Bread Pudding 5.0 (1) Add your rating & review A recipe from Emeril Lagasse, from the 2007 Classic in Aspen. Emeril Lagasse: Lemon Bread PuddingPlus: More Dessert Recipes and Tips By Emeril Lagasse Emeril Lagasse Instagram Emeril John Lagassé III is an American celebrity chef, restaurateur, television personality, and cookbook author. Also, he won the National Best Recipe award in 2003 for his "Turkey and Hot Sausage Chili."Johnson and Wales University awarded him an honorary doctorate after he graduated from the institution. As he honed his skills and learned the art of classical French cuisine in Paris and Lyon, France, Lagasse broadened his culinary horizons. After returning to the US, Lagasse worked in fine restaurants in New York, Boston, and Philadelphia.His culinary skills have earned him awards and accolades. GQ magazine named him "Chef of the Year" in 1998. In 1999, People magazine named him one of the "25 Most Intriguing People of the Year." In 2004, Restaurants & Institutions magazine named him "Executive of the Year." Wine Spectator honored him in 2005 with its "Distinguished Service Award." Nation's Restaurant News inducted him into the MenuMasters Hall of Fame in 2006. New Orleans City Business named him "Restaurateur of the Year" in 2007. Food Network's South Beach Wine & Food Festival gave him a lifetime achievement award in 2009. The Smithsonian's 2012 exhibit "Food: Transforming the American Table 1950-2000" featured Lagasse's contributions to the culinary industry.Lagasse's restaurant company, Emeril's Homebase, is located in New Orleans and consists of a restaurant, a test kitchen for cookbook and recipe development, and a boutique shop for his signature products. Food & Wine's Editorial Guidelines Updated on October 2, 2015 Print Rate It Share Share Tweet Pin Email Yield: 8 Ingredients 2 tablespoons unsalted butter, melted, plus more for the baking dish 4 large eggs 2 cups heavy cream 2 cups milk 1 cup packed light brown sugar 1 teaspoon pure vanilla extract 2 teaspoons finely grated lemon zest 10 ounces bakery white bread or brioche, cut into 1/2-inch cubes (6 cups) 1 cup fresh blueberries 1/2 cup dried blueberries Directions Generously butter a 10-by-14-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 and dried 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 1 hour, until firm when pressed in the center. Let cool on a rack for about 20 minutes. Serve warm. Rate it Print