Blueberry Lavender Bread Pudding with Raspberry Sauce

Ingredients for Pudding:

3 eggs
2 cups of milk
2 cups of Challah bread cubes
2 cups of fresh blueberries
¾ cups of sugar
2 tbsp. of butter
1 tsp. of cinnamon
1 tsp. of pure lavender extract

Ingredients for Sauce:

¾ cups of sugar
1 tbsp. of flour
½ cup of butter
½ cup of heavy cream
2 tbsp. of Raspberry Schnapps

Directions:

1. Preheat oven to 350 degrees.
2. Butter a 9×12 casserole.
3. Remove crust from Challah and cut bread into cubes. Set aside.
4. In a bowl add eggs, milk, sugar, cinnamon, and lavender.
5. Add bread cubes and blueberries to egg milk mixture.
6. Pour bread mixture into casserole, top with butter.
7. Bake for 1 hour and 30 minutes.
8. In a saucepan combine: sugar, flour, butter and cream. Cook over medium heat until sugar is dissolved about 10 minutes. Remove from heat, stir in Raspberry Schnapps.
9. Serve sauce over bread pudding.

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