Blueberry Maple Bread Pudding With Lemon Whipped Cream

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READY IN: 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Lemon Whipped Cream: In a medium bowl, beat ½ cup heavy cream at medium speed.
  • As cream begins to thicken, add grated lemon peel and powdered sugar.
  • Drizzle in the lemon juice and whip until stiff. Refrigerate.
  • Bread Pudding: In a medium bowl, whisk together remaining ¼ cup cream, half- &-half, maple syrup, vanilla and eggs.
  • In a large bowl, pour cream mixture over bread cubes; mix well.
  • Fold in blueberries.
  • Pour into a 2-quart baking dish.
  • Refrigerate 15 to 30 minutes.
  • Preheat oven to 350°F
  • Bake uncovered until set, about 30-40 minutes.
  • Serve warm with lemon whipped cream on top.
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