Blueberry Lemon Mascarpone Bread Pudding

Featured Recipes

Apr 11

Serves: Six | Prep: 35 min | Cook: 50 min

Ingredients:

Blueberry lemon Mascarpone Bread Pudding:
16 oz brioche bread, cubed
1 Tbsp butter
5 eggs
1 1/2 cups whole milk
1 cup heavy/double cream
1/4 cup light brown sugar
1 tsp vanilla extract
1 tsp lemon zest
1/2 tsp salt
1 cup mascarpone cheese, room temperature
1 cup fresh blueberries
1 Tbsp coarse brown sugar

Directions:
Grease a baking dish with butter.

In a bowl whisk eggs, milk, cream, brown sugar, vanilla, zest and salt together.

Arrange half the cubed brioche to the prepared dish. Spoon and spread mascarpone on top. Scatter on blueberries. Top with remaining bread. Pour the egg mixture all over, press the bread gently to absorb the liquid. Sprinkle coarse sugar all over. Cover with aluminum foil and let rest, 20 minutes before baking.

Preheat oven 375F/190C. Bake covered, 30 minutes. Uncover, bake another 20-25 minutes, until puffed and golden.

More Delicious Recipes:
Praline French Toast Casserole
Blueberry Crumble Muffins
Waffles
Brioche French Toast