LAVENDER LEMON BERRY BREADPUDDING

LAVENDER LEMON BERRY BREADPUDDING

Ingredients:

• 2 tablespoons culinary lavender buds
• 1/2 cup whole milk
• 8 large eggs
• 3 cups half and half
• 1/2 cup sugar
• 2 teaspoons vanilla extract
• zest of 1 lemon
• 1 pound loaf challah or other soft egg based bread such as brioche, cut into small 1 inch cubes
• 1 pint fresh mixed berries such as raspberries, blueberries, blackberries

Place the lavender buds in the milk in a saucepan, bring to a simmer, turn off the heat, and then allow the lavender to steep in the milk for 20 minutes.  Pour through a sieve into a large mixing bowl. 

Beat the eggs in the bowl with the lavender scented milk, add the half and half, sugar, vanilla extract, lemon zest and beat until blended.  Stir in the bread cubes and berries.  Allow the mixture to sit for at least 1 hour before pouring into a greased baking pan (9” x 13”).

Bake, covered loosely with foil, in preheated 350˚ oven for 55 minutes.  Remove foil and bake an additional 10 minutes until puffy and center is cooked through.  Cool slightly.  Serve a portion with berry ice cream.  Makes 8-12 servings.