Bread puddings with blueberries.
Author:
Cooking Together
Servings: 2
Cooking time: 1 h
Delicate bread puddings with blueberries and lemon cream
Ingredients
| crustless toasted bread (or crumbled brioche or croissants) 4 slices |
| lemon cream 150 g |
| blueberries 60 g |
| cream (30%) 130 ml |
| egg 1 egg |
| yolk 1 egg |
| sugar 25 g |
| vanilla sugar 10 g |
| softened butter 20 g |
| ice cream 100 g |
| LEMON CREME: |
| juice and zest of 1 lemon |
| cream (30%) 60 ml |
| eggs 2 pcs |
| sugar 50 g |
Instructions
Step 1
For the lemon cream, mix the eggs, add the cream, sugar, lemon zest and juice. Place on a water bath and stir until it thickens. Then remove the zest and allow the cream to cool.
Step 2
For the pudding, boil the cream. Separately mix the egg yolk, egg, sugar and vanilla sugar and, while continuing to stir, pour in the hot cream in a thin stream.
Step 3
Crumble the bread crumbs into the mixture, add the blueberries, lemon cream, mix everything thoroughly and place in molds, 10-12 centimeters in diameter, pre-greasing them with oil.
Step 4
Bake the puddings at 180 degrees for 40-45 minutes. Serve with ice cream. Bon appetit!
