Lemon Blueberry Bread Pudding Recipe

Directions

• 1.

  Preheat oven to 350° F. Butter 9 x 13 baking pan on bottom and all sides, save left over butter for later use.

• 2.

  In a large bowl whisk together the eggs.

• 3.

  Add the Truvia Cane Sugar Blend, milk, vanilla, cinnamon, and lemon zest, and whisk until well mixed.

• 4.

  Slice bread into cubes and stir into the egg mixture. Make sure all the bread is coated with the egg mixture.

• 5.

  Let sit 15 minutes for bread absorb most of the egg mixture.

• 6.

  Pour bread mixture evenly into buttered baking pan.

• 7.

  Top with washed and dried blueberries.

• 8.

  Scatter any of the remaining butter on top of mixture in small chunks.

• 9.

  Bake 40-50 minutes, or until it rises and turns lightly golden brown color.

• 10.

  When removing bread pudding from the oven, it will be puffy.

• 11.

  Let rest for 10 minutes to return to normal size.

• 12.

  Make the drizzle by combining the Truvia Cane Sugar Blend and lemon juice and cornstarch in a small sauced pan over medium heat.

• 13.

  Heat until all is dissolved 2-3 minutes.

• 14.

  Cool drizzle for 5-10 minutes.

• 15.

  Drizzle over the top of the bread pudding, then serve.

• 16.

  Cover and store leftovers.