Lemon Blueberry Bread Pudding Cakes
Description
Cube your lemon blueberry bread, soak it in a lightly sweet custard, then cook portions on the griddle like little crispy-edged, custardy “pancakes.” They’re crisp outside, soft inside, and bursting with lemon-blueberry goodness.
Ingredients
Topping
Instructions
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1. Cube the bread into 1-inch pieces.
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2. In a large bowl, whisk together eggs, cream, sugar, vanilla, salt, and lemon zest.
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3. Soak bread cubes in the custard for about 5–10 minutes until it’s mostly absorbed.
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4. Mix blueberry preserves with cream cheese and powdered sugar. Add to bag for drizzling (if desired).
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5. Preheat griddle to medium or 350 degrees, add a little butter or oil.
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6. Coat inside of egg rings with oil and place rings on griddle. Scoop a mound of soaked bread onto the griddle (about ½–¾ cup per cake) and gently press into the ring.
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7. Cook 3–4 minutes per side until golden brown and crispy.
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8. Serve stacked and drizzled with blueberry glaze, lightly dusted with powdered sugar, and sprinkled with lemon zest.
breakfast, lemon, blueberry, bread pudding, cake, custard
