Blueberry Maple Bread Pudding With Lemon Whipped Cream

6
Servings
30m
Prep Time
30m
Cook Time
1h
Ready In

Recipe: #27727

August 20, 2017

Categories: Desserts, Puddings



"A delicious bread pudding that is a rich finish to a meal"

Original recipe yields 6 servings
OK

Nutritional

  • 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

Step 1

Lemon Whipped Cream: In a medium bowl, beat ½ cup heavy cream at medium speed.

Step 2

As cream begins to thicken, add grated lemon peel and powdered sugar.

Step 3

Drizzle in the lemon juice and whip until stiff. Refrigerate

Step 4

Bread Pudding: In a medium bowl, whisk together remaining ¼ cup cream, half- &-half, maple syrup, vanilla and eggs.

Step 5

In a large bowl, pour syrup mixture over bread cubes; mix well.

Step 6

Fold in blueberries.

Step 7

Pour into a 2-quart baking dish.

Step 8

Refrigerate 15 to 30 minutes.

Step 9

Preheat oven to 350°F

Step 10

Bake uncovered until set, about 30-40 minutes.

Step 11

Serve warm with lemon whipped cream on top.

Tips & Variations


No special items needed.

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