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
- 1 loaf of Lemon Blueberry Swirl bread
- 2 eggs
- 1/2 cup cream
- 1 Tbsp. sugar
- 1 tsp. vanilla
- 1/4 tsp. salt
- 1 lemon (for zesting)
- 2 Tbsp. blueberry jam
- 2 Tbsp. whipped cream cheese
- 1 tsp. powdered sugar
- Additional Powdered Sugar for topping
Topping
Instructions
- 1 1. Cube the bread into 1-inch pieces.
- 2
2. In a large bowl, whisk together eggs, cream, sugar, vanilla, salt, and lemon zest.- 3
3. Soak bread cubes in the custard for about 5–10 minutes until it’s mostly absorbed.- 4
4. Mix blueberry preserves with cream cheese and powdered sugar. Add to bag for drizzling (if desired).- 5
5. Preheat griddle to medium or 350 degrees, add a little butter or oil.- 6
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.- 7
7. Cook 3–4 minutes per side until golden brown and crispy.- 8
8. Serve stacked and drizzled with blueberry glaze, lightly dusted with powdered sugar, and sprinkled with lemon zest.breakfast, lemon, blueberry, bread pudding, cake, custardThank you for sharing this recipe! Be sure to share on social media and use #griddleup
- 2