Need a special breakfast or brunch treat? This is it! Lemons and raspberries go so perfectly together. It’s like sunshine and rainbows in a dish! A perfect summer treat for a lazy weekend breakfast! This is rich so you can serve small slices alongside a nice fruit salad! Voila! Breakfast is done! Just look at this yummy Lemon Raspberry Bread Pudding…
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
- Preheat oven 325.
- Grease 9x13 dish.
- Toss bread cubes into dish.
- Bring milk and cream to a simmer on stove.
- In a bowl, whisk sugar and eggs with lemon juice and zest.
- Gradually whisk the hot milk/cream into the eggs.
- Pour it all into pot and simmer while stirring.
- Pour this over the bread cubes and let sit 20 mins.
- Sprinkle on the berries.
- Bake 40 mins.
- Dust with powdered sugar and serve with syrup and whipped cream.
Adapted from Damaris Phillips….you can buy her fabulous book HERE! I just adore it!
