Lemon Bread Pudding: Breakfast-Brunch
1 lb French Bread, Challah, Brioche or Egg Bread (combination of 1/2 white and 1/2 whole wheat)
6 large Eggs
1/2 cup Sugar
2 1/2 cup Milk
1/8 teaspoon Lemon extract or oil
Peel from 1 Lemon
1 cup Sugar
1 tablespoon Cornstarch
1/4 cup Orange Juice
1 bag (12 oz) Mixed Berries, frozen, unsweetened
3 cups Strawberries, sliced
The night before serving spray a 13 x 9 baking dish with cooking spray. Tear the bread into small pieces and scatter into the baking dish.
In a large measuring cup or bowl whisk the eggs and sugar until light. Add the milk and vanilla and whisk well. Pour over the bread. Tamp down bread with a spoon to submerge each piece in egg batter. Cover with foil, gently pressing down so that the foil is on the surface of the mixture. Refrigerate overnight or for 8 hours.
When ready to bake, remove the bread pudding from the refrigerator and put into a cold oven with the foil on. Turn oven to 350F and bake for 25 minutes. After 25 minutes, gently pull foil off the pudding and discard the foil. Continue baking bread pudding until it is puffed and golden brown, approximately 20 more minutes.
While the bread pudding is baking prepare the Berry Sauce. In a 2-quart saucepan stir together 1 cup sugar and the cornstarch, Stir in the orange juice until smooth. Stir in the mixed berries. Heat to boiling over medium heat, stirring occasionally until topping is thickened. Remove from heat. Just before serving stir in the strawberries.
Cut Lemon Bread Pudding into 8 pieces. Serve with Warm Berry Sauce