Blueberry Bread Pudding with Golden Almond Syrup
Bread Pudding Ingredients:
2 cans Pillsbury® Refrigerated Crusty French Loaf
1/4 cup(s) LAND O LAKES® Salted Butter, melted
1 1/2 cup(s) Milk
2/3 cup(s) Granulated Sugar
1/4 teaspoon(s) Salt
1 teaspoon(s) Vanilla Extract
1 Zest from one Lemon
2 tablespoon(s) Fresh Lemon Juice
2 cup(s) Fresh Blueberries, rinsed and drained
Golden Almond Syrup Ingredients:
1/2 cup(s) LAND O LAKES® Salted Butter
1 cup(s) Granulated Sugar
1/2 cup(s) Buttermilk
1 tablespoon(s) Light Corn Syrup
1/2 teaspoon(s) Baking Soda
1 teaspoon(s) Vanilla
1/2 teaspoon(s) Almond Extract
1/2 cup(s) Sliced Almonds (optional)
Preheat oven to 350 degrees. Bake Pillsbury® Refrigerated Crusty French Loaves as directed on package. Let cool completely, overnight is best.
Cut cooled bread loaves into 1" cubes. Spray a 2-Quart casserole dish with nonstick cooking spray. Place half of the bread cubes in casserole dish and sprinkle one cup blueberries on top. Add the remaining bread cubes and cover with another cup of blueberries.
In a medium bowl, combine 1/4 c. melted butter, 1 1/2 c. milk, 2 eggs, 2/3 c. granulated sugar, 1/4 tsp. salt, 1 tsp. vanilla extract, zest from one lemon, and 2 Tbsp. fresh lemon juice. Pour mixture on top of the bread/blueberry mixture. Press bread down gently to make sure it is well coated.
Bake at 350 degrees for 30-40 minutes, until golden brown. Remove from oven.
While bread pudding is baking, melt 1/2 c. LAND O LAKES® Salted Butter in a medium saucepan. Add 1 c. granulated sugar, 1/2 c. buttermilk, and 1 Tbsp. light corn syrup. Bring to a boil, stirring occasionally. Boil 3 minutes, stirring constantly. Remove from heat and stir in 1/2 tsp. baking soda, 1 tsp. vanilla extract, 1/2 tsp. almond extract, and 1/4 c. sliced almonds.
Scoop baked pudding into bowls and drizzle with almond syrup. Garnish with remaining 1/4 c. sliced almonds and serve. Enjoy!