Friday, December 1, 2006

Lemon Buttermilk Bread Pudding with Blackberry Sauce

Lemon Buttermilk Bread Pudding with Blackberry Sauce

(I talked about this recipe here)

1 cup granulated sugar, divided
16 ounces blackberries (fresh or frozen - unsweetened and thawed)
2 cups buttermilk
3 large eggs
1/3 cup lemon juice
2 tablespoons unsalted butter, melted
2 teaspoons lemon zest
10 ounces French bread, torn into small pieces

to make the sauce:
Combine 1/4 cup sugar and blackberries in a blender or food processor. Blend or process until smooth and set aside.

to make the pudding:
Combine 3/4 cup sugar, buttermilk, eggs, lemon juice, butter, lemon zest, and bread pieces in a large bowl and toss gently. Let mixture stand for one hour.
Preheat oven to 350.
Spoon bread mixture into a square baking pan coated with cooking spray.
Bake at 350 for 40 minutes, or until pudding is set and a toothpick inserted in the center comes out clean.
Spoon blackberry sauce over the top before serving.

makes 8 servings, 6 HUs per serving.
adapted from: Cooking Light

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