Blueberry Maple Bread Pudding With Lemon Whipped Cream
"A delicious bread pudding that is a rich finish to a meal"
- Serving Size: 1 (271.3 g)
- Calories 211.3
- Total Fat - 13.4 g
- Saturated Fat - 7.7 g
- Cholesterol - 109.8 mg
- Sodium - 574.3 mg
- Total Carbohydrate - 19.5 g
- Dietary Fiber - 0.7 g
- Sugars - 15.8 g
- Protein - 4.3 g
- Calcium - 72.9 mg
- Iron - 0.5 mg
- Vitamin C - 4.5 mg
- Thiamin - 0 mg
Lemon Whipped Cream: In a medium bowl, beat ½ cup heavy cream at medium speed.
As cream begins to thicken, add grated lemon peel and powdered sugar.
Drizzle in the lemon juice and whip until stiff. Refrigerate
Bread Pudding: In a medium bowl, whisk together remaining ¼ cup cream, half- &-half, maple syrup, vanilla and eggs.
In a large bowl, pour syrup mixture over bread cubes; mix well.
Fold in blueberries.
Pour into a 2-quart baking dish.
Refrigerate 15 to 30 minutes.
Preheat oven to 350°F
Bake uncovered until set, about 30-40 minutes.
Serve warm with lemon whipped cream on top.
Tips & Variations
No special items needed.