Lemon Blackberry Bread Pudding
Enjoy a "not-too-sweet" piece of Lemon Blackberry Bread Pudding with Mascarpone Frosting. Delicious served warm for breakfast or dessert.
Ingredients
- 1 12 oz loaf of lemon bread, cut into 1-2 inch cubes, (we bought Franz Lemon Créme Bread at Costco)
- ⅛ c coconut sugar, or brown sugar, plus some to top
- 10 eggs
- 1 ¼ c milk or milk alternative
- 1 c frozen blackberries, defrosted + extra for garnish
- 2 tsp cinnamon
- ½ tsp cardamom
- Oil or butter to grease pan
- Mascarpone Vanilla Frosting
- 1 tsp lemon zest
- 2 tsp vanilla
- 3 Tbsp powdered sugar, plus some to sprinkle
- 1 cup mascarpone cheese
- Fresh berries for garnish, optional, or frozen
Instructions
- Preheat oven to 350 degrees.
- Combine eggs, milk, sugar, and spices in a bowl or blender and mix until smooth.
- Grease a 9x13 pan. Spread bread cubes inside, then pour over egg mixture. Top with blackberries and a sprinkle of coconut sugar. Allow bread to soak for a couple of hours, or even overnight.
- When you’re ready to bake, place in oven for 40-50 minutes.
- In a mixer, combine mascarpone, vanilla, sugar, and lemon. Mix until smooth and creamy.
- When bread pudding is cooked, serve warm with a dollop of mascarpone and fresh (or defrosted frozen) berries.
Notes
originally posted OCT 2018