Ingredients
Equipment
Method
- Prepare your baking dish by generously greasing it with butter.
- Cut your day old bread into 1 inch cubes. You want about 8 cups, spread the cubes in the prepared dish in an even layer.
- Gently scatter the blueberries over the bread cubes. Tuck some in between the bread pieces.
- In a large bowl, whisk together the eggs until yolks and whites are just combined. Add the ¾ cup of sugar and ¼ teaspoon of salt.
- Zest the entire lemon directly into the egg mixture using a microplane or fine zester. Squeeze 2 tablespoons of fresh lemon juice into the bowl.
- Whisk in the milk, heavy cream, and vanilla extract.
- Pour in the melted butter, whisk everything together until smooth and well combined. The custard should look pale, creamy yellow.
- Slowly pour the custard mixture over the bread and blueberries in the baking dish. Gently press down on the bread with the back of a spoon to encourage it to soak up the custard.
- Let the assembled bread pudding rest either at room temperature for 30 minutes or overnight in the refrigerator.
- Preheat the oven to 350°F (175°C). Sprinkle the top with the remaining 2 tablespoons of sugar.
- Bake for 45 to 55 minutes, or until the pudding is golden brown and the center is set. Let it cool for at least 15 minutes before serving.
Notes
This dish is wonderfully versatile and can also be served as a breakfast, brunch item, or dessert depending on how you serve it. For a more adult twist, add a dollop of whipped cream or serve with vanilla ice cream.
