Рецепт Best Blueberry Bread Pudding with Lemoncello Sauce
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You can bake this dessert in ramekins...
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Текущая фотография рецепта |
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...or in a baking dish. Thats the lemoncello sauce glistening under the toasted almonds. So gather your 'mise', and let's pull this together.
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Use the best ingredients, pure extracts, fresh fruit and nuts, whole milk and heavy cream
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This will require a basic loaf of somewhat stale bread. I like to trim the crusts, just for appearance - you don't need to do this extra step
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You'll need 3 large, fresh eggs...
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...feel free to put some air into the eggs, milk and extract, to dissolve the sugar & add a little lightness to your dish
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Drain the blueberries well - fresh, washed or frozen, you do not need the extra liquid discoloring your pudding
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A little confectioners sugar in a ziplock will coat & keep your berries from 'weeping' into the pudding
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The bread has soaked up most of the liquid, so time to incorporate the berries
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Gently fold the berries into your pudding mixture
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Time to butter up whatever dish you plan to bake the dessert in
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Now you can pour the mixture into a baking dish...
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...or ladle it into the ramekins.
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The Lemoncello Sauce is a snap. Whip it together while the pudding bakes
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Well-toasted slivered almond add that textural crunch that is a perfect counterpoint to the bread pudding
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So when the dish is done, drizzle all the sauce over the pudding, then dress it with the toasted almond slivers. So good!
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Old Glory & The Flag of Michigan
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