Blueberry Maple Bread Pudding With Lemon Whipped Cream - cooking recipe

Ingredients

3/4 cup heavy cream
1/4 teaspoon lemon peel, grated
2 tablespoons powdered sugar
1 1/2 tablespoons lemon juice, fresh
3/4 cup cream
1/4 cup pure maple syrup
1/2 teaspoon vanilla
2 large eggs
4 cups French bread cubes
1 cup blueberries

Preparation

Lemon Whipped Cream: In a medium bowl, beat 1/2 cup heavy cream at medium speed.
As cream begins to thicken, add grated lemon peel and powdered sugar.
Drizzle in the lemon juice and whip until stiff. Refrigerate.
Bread Pudding: In a medium bowl, whisk together remaining 1/4 cup cream, half- &-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\u00b0F
Bake uncovered until set, about 30-40 minutes.
Serve warm with lemon whipped cream on top.