Emeril Lagasse shared this blueberry-studded bread pudding recipe at the 2007 F&W Classic in Aspen, and now we're sharing it with you. Making it is as simple as whisking together the custard, adding six cups of cubed bread, and letting the mixture soak for half an hour before baking until firm and golden.
Made with both fresh and dried blueberries along with a bit of lemon zest, Emeril Lagasse's bread pudding recipe puts a summery spin on the classic dessert.Emeril Lagassé is an American celebrity chef, restaurateur, television personality, and cookbook author.
He has an eponymous restaurant, a test kitchen for cookbook and recipe development, and a boutique shop for his signature products in New Orleans.Emeril Lagasse shared this easy, crowd-pleasing bread pudding recipe at the 2007 F&W Classic in Aspen. A couple teaspoons ofbase, while a combination of fresh and dried blueberries offers lots of blueberry flavor with a bit of textural variation. Serve the bread pudding warm with a scoop of ice cream for a fun interplay of contrasting temperatures.The texture of bread pudding hinges on what kind of bread is used, so it's important to select one that can act as a good sponge to soak up the custard without disintegrating into mush. That means you'll want something with a fairly sturdy, dense crumb. Our favorite breads for bread pudding areand brioche because their inherent richness makes for an especially decadent dessert, but sourdough and French bread work well, too. Basically, any bread that's a good candidate for French toast should also make a good bread pudding.Bread pudding is best served warm. If you must make the pudding ahead, keep it in the fridge, then cover it with foil and rewarm it in a 350°F oven just until heated through when it's time to serve.Day-old or stale bread is ideal for bread pudding because it's lost some moisture, thereby increasing its capacity to absorb the liquid custard. If your loaf is fresh, cube it up as directed and either leave the cubes on the counter for several hours to dry out, or pop them in a 300°F oven and bake just until lightly toasted.Generously butter a 10- x 14-inch baking dish. In a large bowl, whisk the eggs with the cream, milk, brown sugar, vanilla, and lemon zest. Add the bread cubes and the fresh and dried blueberries and stir well, then mix in the melted butter. Let the bread soak for 30 minutes.
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