Blueberry and lemon bread pudding

Bread pudding.

Is there anything more British?

Probably, yeah. But it’s still quite British and, to someone who’s never had it before, quite confusing.

You take stale bread and soak it in an eggy milky mixture and then cook it? Actually, sorry, I just described French toast.

Bread pudding—is there anything more French?

Now, in order to make this I need bread. But not just any bread—stale bread. And not just any stale bread! Actually it probably could be any stale bread. But the recipe does suggest either The Perfect Soft White Sandwich Bread or the Hot Cross Bun Loaf, and since I’ve never made the Hot Cross Bun Loaf because I missed my opportunity last Easter and am waiting for it to roll around again, I decided to go with The Perfect Soft White Sandwich Bread that I made before and that was delicious.

So last weekend I made a fresh loaf of bread and my friend and I ate sandwiches and then the next day I had another fresh sandwich, and then the next day I had a slightly less fresh sandwich, but still a delicious sandwich. And then I had to sit and watch delicious bread get stale.

It was tragic.

Now that it’s stale, however, it’s time to use it in a bread pudding.

First up, blueberries.

Then, add the blueberries to the bread.

Or was it the bread to the blueberries? Well, either way, it eventually goes into a greased dish.

And then a few cubes of bread are taken out because the mound is massive and I’m not sure how the top mound bits will soak up the milk.

Next up, some zest.

I’m currently staying at my sister’s house and I couldn’t find the same kind of zester that I have. The only one I could find was a little handheld zester and it took a while. I never thought I would miss my kitchen.

But alas I got it zested and added the eggs and sugar.

Then added the milk and cream.

And then poured the milk mixture into the bread and blueberry mixture.

And then I went to work.

*two hours later*

Mary and Paul informed me that I needed to let the bread soak up the milk for two hours, and since this recipe is only a one-spoon recipe, I was able to put everything together before work, let it sit for the required amount of time and then scoot home to pop it in the oven.

Bake well, my friend!

*one hour later*

Looks pretty good, but I have no idea if this is done. I’ve never made bread pudding before. I mean I barely know what bread pudding is and, to be completely honest, the term seems kind of gross. It conjures up images of hospital food. Is it just me? I’m sorry to all my British friends. I love French toast, but I have no idea if I feel the same way about bread pudding (even if it seems to be basically the same).

My friend with Scottish parents, however, actually knows what bread pudding is and loves it, so I ended up taking a video of me poking the top of the pudding to check with her if it was done enough. Verdict? Yes.


Now, how to transport it to work? It’s rather warm being, you know, fresh from the oven, so I had to be careful. Three towels, slow driving and strategic juggling and it made it to work. Sadly, in the rush of everyone enjoying fresh-from-the-oven blueberry and lemon bread pudding, no photos were taken of the scooped and icing-sugar-dusted dessert. But one coworker said it was his favourite so far. Another almost burnt her tongue in her eagerness to eat it. And yet another dared to say that it was better than her mother’s recipe.

Needless to say, this is pretty good bread pudding. I finally get it. And the ease of it means I will most definitely be making it again.

Plus, for all my gluten-free friends, this would be a perfect thing to have with gluten-free bread since most fresh loaves of gluten-free bread are already fairly dry and nearly stale.

(And it’s not a bad way to use up local blueberries from your previous bake.)

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