I'm still reading on Danny Dunn Invisible Boy and I've come across another recipe. Mrs. Dunn refers to it as lemon whipped-cream pudding. I searched for a while on the net and found what I thought was a pretty good idea of a recipe to try.
Blueberry Maple Bread Pudding W/Lemon Whipped Cream
Ingredients
3/4 c. heavy cream; divided
1/4 tsp. grated lemon peel
2 tbsp. powdered sugar
1 1/2 tbsp. fresh lemon juice; or
-to taste
3/4 c. half-and-half
1/4 c. pure maple syrup
1/2 tsp. vanilla
2 lg eggs
4 c. French bread cubes
1 c. blueberries; fresh or
-frozen
Instructions
To make Lemon Whipped Cream:
In a medium bowl at medium speed, beat 1/2 cup heavy cream. As cream begins to thicken, add grated lemon peel and powdered sugar. Drizzle in the lemon juice and whip until stiff. Refrigerate.
To make bread pudding:
In a medium bowl, whisk together remaining 1/4 cup cream, half-and-half, maple syrup, vanilla and eggs. In a large bowl, pour cream mixture over bread cubes; mix well. Fold in blueberries. Pour into a 2-quart baking dish. Refrigerate 15 to 30 minutes.
Preheat oven to 350 degrees. Bake uncovered, until set, about 30 to 40 minutes. Serve warm with Lemon Whipped Cream on top.
Makes 4 to 6 servings.
