Filed Under: bake, Dessert, french, Fruit, Under 20 Mins

Lemon-Blueberry Brioche Bread Pudding

While brioche is the best bread for this recipe, any gluten-free or regular bread will work

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April 8th, 2012

Recipe by Paula Bowman Photography by Rob Fiocca Food styling by Ian Muggridge Prop styling by Lara McGraw

Drizzle over store-bought caramel sauce as a shortcut, but you have time, try making your own Applejack Caramel Sauce or Whisky Caramel Sauce.
Servings
3
Prep Time
20 minutes
Cook Time
65 minutes
Ingredients
  • Butter for preparing baking dish
  • 6 cups gluten-free bread, ends removed, cut into 1/2-inch cubes
  • 1 cup fresh blueberries
  • 8 eggs
  • 1 cup granulated sugar, plus 2 tbsp for baking
  • 3 cups 35% cream
  • 1 tablespoon finely grated lemon zest
  • 1/3 cup fresh lemon juice
  • Storebought caramel sauce for topping
Directions

  1. Preheat oven to 350°F. Butter bottom of an 8- x 11-inch baking dish and set aside.

  2. Toss bread with blueberries and transfer to prepared dish.

  3. In a large bowl, whisk eggs and 1 cup sugar. Add remaining ingredients except caramel sauce. Mix well and pour over bread, making sure all cubes are covered. Let stand 15 minutes.

  4. Sprinkle top with remaining sugar, cover with foil and cook in a water bath* for 45 minutes.

  5. Remove cover and continue cooking for 20 minutes or until custard is set in the middle and top is golden brown. Remove from bath to cool.

  6. Serve warm or cool, topped with warmed caramel.

Nutrients Per Serving

Nutrients per serving: 640 calories, 46 g fat, 10 g protein, 49 g carbs, 1 g fibre. Excellent source of vitamin A and folate.

Lemon-Blueberry Brioche Bread Pudding