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Prep 30 mins
Cook 45 mins
A new twist on an old favorite! This is a very lovely lavender bread pudding, made special with a delicate vanilla-lavender custard, golden raisins, and apricot jam. Best served warm, with a dusting of confectioner's sugar and crushed lavender flowers on top. Heavenly! Adapted from 'The Herb Companion'.
- 1 cup heavy cream or 1 cup buttermilk
- 2 teaspoons fresh lavender buds
- 8 slices white bread, crusts trimmed (I use Pepperidge Farm)
- 1⁄4 cup butter (at room temperature)
- 1⁄4 cup apricot jam or 1⁄4 cup marmalade
- 1⁄4 cup seedless raisin (I prefer the golden ones)
- 2 eggs
- 1⁄2 cup sugar
- 1⁄2 cup milk
- 2 teaspoons vanilla (or 1 vanilla bean, split and scraped)
- 1⁄4 cup powdered sugar
- 1⁄2 teaspoon dried lavender blossoms, crushed to a powder
- In a small saucepan over medium heat, heat the cream until bubbles form around the outside of the pan. Remove from the heat and stir in the lavender; set aside to cool.
- Grease an 8- by 12-inch baking dish and preheat the oven to 350°F.
- Butter the bread slices and spread with jam. Arrange four slices in the dish with butter and jam side up. Sprinkle raisins over the bread and top with the remaining bread slices.
- In a medium bowl, beat the eggs and sugar until light and creamy. Whisk in the milk and vanilla; strain the cooled cream into the egg mixture and whisk to combine.
- Pour the egg mixture over the bread; let stand for about 15 minutes.
- Bake the pudding for 40 to 50 minutes, until set and browned on top.
- In a small bowl, combine the crushed lavender buds and sugar; dust over the pudding. Serve pudding warm.