Bread Pudding is a fairly straightforward dessert that gives you a lot of flexibility to put your own spin on it. If you happen to be a lemon lover, pucker-up for a double-dose of luscious lemon flavor in this awesome spring treat!
What’s not to like about bread pudding? Chunks of bread soaked in a mixture of milk, sugar, eggs and baked to golden brown, creamy perfection. It’s classic comfort food in dessert form. The Freshman Cook gives this simple homemade dessert a superb spring makeover using croissants, blueberries, and a double-dose of lemon flavor in the form of lemon curd and a lemon sauce.
If you’re planning on serving this for a weekend brunch, you can get a head start on this dish up to four days ahead of time by preparing the lemon curd. It is simple and quick to make on the stovetop. Once cooled, the lemon curd can sit in the refrigerator for three to four days.
The beauty of bread pudding is that you can serve it hot or cold so whether you’re having this after a holiday meal or using it as a buffet dish, it’s pretty forgiving. Plus, if not everyone on the guest list is as over the moon about lemon as you are, you can lighten up on the amount of lemon sauce you use to plate their serving.
Why not give this one a try for your spring gathering!
Lemon Sauce (prepare while bread pudding is in oven):