Blueberry & Lemon Bread Pudding

3 Tbsp. Lemon Olive Oil (divided)
3 Tbsp. Sicilian Lemon White Balsamic
4 c. stale sourdough bread, cubed
3/4 c. blueberries, fresh or frozen (thawed)
4 large eggs, beaten
1 1/2 c. milk
1/2 c. brown sugar
3/4 tsp. cinnamon
1/4 tsp. nutmeg

Preheat oven to 325 F. Oil a 10 x 10 inch baking dish with 1 tsp. Lemon Olive Oil. In a large bowl, whisk together the eggs, remaining Lemon Olive Oil, milk, brown sugar, cinnamon, nutmeg and 2 Tbsp. Sicilian Lemon White Balsamic. 

Add the cubed bread and blueberries to the bowl and fold together. Pour and scrape into the prepared pan. Place pan on the middle rack of the oven and bake for approx. 45 minutes. Pudding should be firm when you shake the pan.

Remove from oven and let cool for 30 minutes., drizzle with glaze if using and serve warm. 

Passion Fruit Glaze: (optional)
2 Tbsp. icing sugar 
1 Tbsp. Lemon Olive Oil
1 Tbsp. Sicilian White Balsamic
Mix together till smooth and drizzle over warm bread pudding

**You may use any flavor of White Balsamic you choose

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