Big Guy took me out for dinner last night because I didn't feel like cooking so the dogs and I talked him into it. Now this morning has flown by on wings as we set the stage for my S.O.'s departure for most of the week. Man, I hate packing his suitcases, I love unpacking 'em and I really hate when my guy is away from home! Not much I can do about it though and I have to admit time apart just makes for sweet reunions, right?
Speaking of sweet, here's a little inspiration for some sweet and delicious lemon kissed blueberry bread puddings. I made these a little while ago as our sweet "muse" of the week and neglected to tell you about them. It's old news that JBug loves her puddin' and if you add bread to the mixture, well ...you'll get the picture when you see the number of variations there are on this blog.
This one combines 2 of my favorite flavors - Meyer lemon from our lovely tree in the yard, and tiny little wild blueberries from Trader Joe's freezer. Put them together with 4 slices of texas toast, crusts removed and innards cubed along with a couple of eggs, some moo juice and a hit of limoncello and you've got a couple of glorious servings of down home country style perfection.
Lemon Blueberry Bread Pudding (adapted from myrecipes.com)
2 cups half inch fresh bread cubes, no crusts
1/4 cup granulated sugar
Rind of one half a lemon
2 eggs, beaten
1 cup whole milk
1 tablespoon Limóncello liquor (optional)
1/2 cup frozen wild blueberries
Combine granulated sugar, lemon rind, beaten eggs, milk and Limóncello and whisk together well. Fold in bread cubes and refrigerate for 30 minutes.
Preheat oven to 350. Spray 4 ramekins with cooking spray and place in a casserole dish or baking pan with 2 inch high sides. Divide half the bread mixture between the four ramekins. Divide the blueberries evenly between the ramekins and finish with the rest of the bread mixture. Cover each ramekin with a piece of aluminum foil. Fill baking plan with boiling water so it is about 1 inch up the sides of the ramekins. Carefully move pan into oven and bake for 15 minutes. Remove foil from ramekins and continue baking for 15 minutes or until a knife inserted in the center comes out clean. Remove from water bath and place on a wire rack to cool. Refrigerate when cool. Serve warm or cold, dusted with powdered sugar or with whipped cream. Drizzle on a little more Limóncello if you'd like a little more kick! Makes 4 servings.
A year ago - Pasta with Duck and Cranberries