Ingredients
Units
Scale
- 1 large, round lemon cake with glaze (either your own cake or one purchased from local bakery)
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 cup sugar
- 1 teaspoon vanilla
- 3 jumbo eggs
- dash of salt
- 1 tub of fresh blueberries
- 1 tub of fresh blackberries
- 1/3 cup sugar
- For The Glaze
- 1/2 cup whole milk
- zest and juice of 1/2 lemon
- 1/2 tsp. Limoncello
- 1–1/2 cups powdered sugar
Instructions
- For The Bread Pudding
- Instructions
- Preheat oven to 350 F degrees.
- Spray cooking oil all over a 13 X 9″ baking pan.
- In a large bowl, mix the cream, milk, sugar, eggs, vanilla and salt.
- Slice and cube the lemon cake.
- Combine the blackberries, blueberries and sugar; carefully toss the berries in the sugar to coat.
- Add the cake cubes into the large mixing bowl with the cream mixture, allow to soak for 10 minutes.
- Layer half of the soaked cake cubes on the bottom of the baking pan.
- Layer half of the sugar coated berries on top of the soaked bread crumbs.
- Layer the remaining soaked cake cubes on top of the berries.
- Bake for 45 minutes or until the bread pudding begins to brown and the custard is cooked and set.
- Combine all ingredients.
- When the bread pudding is removed from the oven and allowed to cool a little bit (but not to get completely cold), pour the Limoncello glaze all over the top of the bread pudding.
