Lemon Raspberry Bread Pudding
 
Ingredients
  • 2 cups 225g cubed, day-old italian bread
  • 2 cups 225g cubed stale cornbread
  • 1 c. heavy cream
  • 1 c. milk
  • 1¼c. sugar
  • 5 eggs
  • ⅓ c. fresh lemon juice
  • 1 T. lemon zest
  • powdered sugar
  • ½ pint raspberries
Instructions
  1. Preheat oven 325.
  2. Grease 9x13 dish.
  3. Toss bread cubes into dish.
  4. Bring milk and cream to a simmer on stove.
  5. In a bowl, whisk sugar and eggs with lemon juice and zest.
  6. Gradually whisk the hot milk/cream into the eggs.
  7. Pour it all into pot and simmer while stirring.
  8. Pour this over the bread cubes and let sit 20 mins.
  9. Sprinkle on the berries.
  10. Bake 40 mins.
  11. Dust with powdered sugar and serve with syrup and whipped cream.
Recipe by Hugs and Cookies XOXO at https://hugsandcookiesxoxo.com/lemon-raspberry-bread-pudding/