Lemon honey bread pudding
A thick and creamy old-fashioned bread pudding.
SERVES
4
TO
5
Ingredients
- 12 thick cut slices (2.5 centimeter on the bias) Boulart day old French baguette
- 1 1/2 cup fresh squeezed lemon juice
- 1 cup organic honey
- Spoonful of butter
- 1 1/2 cup 35% cream
Garnish:
- 1 pint of fresh raspberries
- 30 milliliters honey
- 1/2 cup of good port
Optional garnish:
- 2 spoonfuls of Fabbri Amerena* cherries
- 4 sprigs of mint
Directions
- Mix the honey and lemon together with a whiskuntil the honey is diluted completely, taste…and adjust with either more honey or lemon, according to your liking.
- Submerge bread in lemon honey mixture for a least five minutes or until the bread is completely soaked through.
- Meanwhile in a large non stick pan on med-high heat melt the spoonful of butter.
- Just when the butter begins to brown add your bread.
- Sear for about 30 seconds or until bread starts to colour flip and sear for another 15 seconds, then add the cream.
- Flip the bread again and reduce the cream by about half.
- Divide up the goodness between two plates maybe a little more for the cook...hehe
- In a pan reduce the port by half whisk in the honey and toss in the berries spoon over pudding.
- Or spoon over the Amerena cherries and garnish with sprigs of peppermint.
