Meyer Lemon Bread Pudding Recipe
Meyer Lemon, Chenin Blanc Blueberry Compote, Honeycomb Whipped Cream
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Ingredients
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Meyer Lemon Bread Pudding
Chenin Blanc Blueberry Compote
Honeycomb Whipped Cream
Method
Meyer Lemon Bread Pudding
- 1
Prepare the Bread
Preheat the oven to 350°F (175°C). Tear the stale bread into bite-sized pieces and place them in a large mixing bowl.
- 2
Make the Custard Mixture
In a separate bowl, whisk together the milk, heavy cream, Meyer lemon juice and zest, granulated sugar, eggs, vanilla extract, and salt until well combined.
- 3
Combine Bread and Custard
Pour the custard mixture over the torn bread and let it soak for about 15 minutes, ensuring all the bread is well-coated.
- 4
Bake the Pudding
Transfer the soaked bread mixture into a greased baking dish. Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the custard is set.
- 5
Cool and Serve
Remove from the oven and let it cool for a few minutes before serving.
Chenin Blanc Blueberry Compote
- 6
Combine Ingredients
In a medium saucepan, combine the fresh blueberries, Chenin Blanc wine, granulated sugar, and lemon juice.
- 7
Cook the Compote
Bring the mixture to a gentle boil over medium heat, then reduce heat and simmer for about 10-15 minutes, or until the blueberries have burst and the mixture has thickened slightly.
- 8
Cool the Compote
Remove from heat and let it cool before serving over the bread pudding.
Honeycomb Whipped Cream
- 9
Whip the Cream
In a mixing bowl, whip the heavy cream until soft peaks form.
- 10
Add Flavor
Gently fold in the honeycomb and vanilla extract into the whipped cream until well combined.
- 11
Serve
Serve the honeycomb whipped cream alongside the bread pudding and blueberry compote.
