Lemon-blueberry bread pudding

We got some Meyer lemons in last week's CSA box and I thought they'd be great in bread pudding. According to shane, bread puddings are supposed to be semi-soggy masses of unrecognizable mush, so I guess I like my bread puddings a bit on the drier side - still nice a creamy inside, but with some tooth left, and a crisp crust. If you prefer a moister version, I recommend increasing the milks by a 1/4 c. or more and baking the dish in a water bath.



Lemon-blueberry bread pudding
6 1/2 c. cubed bread (slightly stale is good and a crusty variety - I used a sourdough batard)
1 c. coconut milk
1 c. soymilk
1/2 c. unrefined cane sugar
3 tbs. garbanzo flour
1 tbs. cornstarch
1 tbs. lemon zest, lightly packed
1 1/2 tsp. vanilla extract
1/2 c. blueberries (I used frozen)

Preheat oven to 350F.

Combine the milks, sugar, flour, starch, zest, and extract. Whisk for a minute or two until all of the starches are completely incorporated. In a large bowl, toss the bread cubes with the mixture and let sit for a couple minutes until most of the liquid is absorbed. Gently fold in the blueberries.

Scoop the mixture into a 1.5 qt souffle dish, or similarly sized baking dish (ex. a 9" loaf pan). Sprinkle the top of the bread pudding with about 1 tsp. of sugar. Bake for 35 minutes, until the top is golden brown and an inserted knife comes out clean.

Best eaten immediately! (Which I did, about 4 servings worth.)