A recipe from Emeril Lagasse, from the 2007 Classic in Aspen. Emeril Lagasse: Lemon Bread Pudding Plus: More Dessert Recipes and Tips
How to Make It
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.
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Aggregate Rating value: 5
Review Count: 1
Worst Rating: 0
Best Rating: 5
Author Name: Kathamo
Review Body: Very tasty and easy. I added a little Grand Marnier and used only fresh blueberries. To me, the cream was too rich and I will use only milk next time.
Review Rating: 5
Date Published: 2016-08-01
