To me nothing says cooler weather dessert than bread pudding. I have always enjoyed bread pudding but when the nights get cooler and the days of Fall are here or almost here my enjoyment for this little dessert really kicks in. Now that Blueberries are still good and cheep I thought combining the two would be a great recipe to share and why not add a little bitt of Summer with the lemon so we can welcome in the Fall but with most of us are still warm this sauce is perfect for on top.
I thought that with muti-grain or brown bread with plant milk and not refined sugar makes this dessert bordering on the edge of almost healthy, not to mention the blueberries. Blueberries are low in calories but high in antioxidants. They may help with lowering your blood pressure and cholesterol plus helping prevent heart disease and cancer. I am thinking not to bad to name a few benefits in this dessert and if eaten with in reason not to bad for the waist line.
Blueberry Bread Pudding:
8 large eggs, lightly beaten
2½ cups unsweetened almond or oat milk
¼ cup pure maple syrup or 3/4 cup unrefined sugar
1 tsp. pure vanilla extract
1 tsp. ground nutmeg
Pinch of sea salt (or Himalayan salt)
8 slices sprouted whole-grain bread, cut into 1-inch cubes
2-3 cups fresh (or frozen) blueberries
Preheat oven 350
Combine eggs, almond milk, maple syrup, extract, nutmeg, and salt in a
medium bowl; whisk to blend. Set aside.
Place bread and blueberries in a 13 x 9-inch baking dish or Dutch oven that is lightly
Top with egg mixture; mix well to blend. Refrigerate, covered, for 30
Place baking dish in roasting pan. Add water to roasting pan to come an
inch up the side of baking dish. (Baking dish will be sitting in water.)
Tent aluminum foil over roasting pan so that foil does not touch bread
pudding. Cut two slashes in foil to allow steam to escape. Bake for 35
Remove foil. Bake an additional 35 to 45 minutes, or until bread pudding
is puffy and custard is set.
You may serve and enjoy as is or top with the lemon sauce.
Basic Lemon Sauce:
1 cup of water
1 tablespoon of butter
2 tablespoon of lemon juice ( or I use pure lemon essential oil)
1 tablespoon of grated lemon rind
1/2 cup sugar
1 tablespoon of cornstarch
pinch of salt
optional nutmeg per you taste
In a bowl add sugar, cornstarch, salt and nutmeg sift together until smooth. In a sauce pan add butter and lemon rind melt them together. Add water, lemon juice (or essential oil) bring to a boil slowly add the sugar. Continue to slowly stir on a low boil until sauce gets thickens. Remove of heat pore over bread pudding directly or store in container for no more than 5 days.