Blueberry Bread Pudding w/ Lemon Sauce + Weekend Fun

Here's another scrumptious Cajun dessert that I just had to try,  after tasting a similar one at a recent festival. I  concocted my own version of this sinfully delicious treat and topped it off with a luscious lemon sauce. I just love the wonderful combination of the lemon with the blueberries.  It's a match made in heaven and is out of this world! Cest bon,cher! Enjoy!

Blueberry Bread Pudding w/ Lemon Sauce 

1 (13 oz.)  loaf "day old" French bread, torn into pieces

3 tbs.'s butter, softened

1/2 cup sugar

1/4 cup brown sugar

3 eggs

2 1/2  cups milk

1 tsp vanilla extract

1 tsp. almond extract

1 1/2 cups fresh blueberries

1/4 cup sugar

1 tsp. cinnamon

In large bowl, beat butter and sugar until smooth. Add eggs and extracts and beat until combined. 

Slowly stir in milk and whisk until well blended. Place the bread pieces in a buttered 3 quart baking dish and pour the milk mixture over the bread and stir gently to coat. Let stand for 10 minutes.

Gently stir the blueberries into the bread mixture. Combine the sugar and cinnamon and sprinkle over top. Place baking dish in a larger baking pan filled with 2 inches of water.

Bake in a preheated 350 degree oven, for about 45 minutes or until set. Divine!

Lemon Sauce

1 tbs. butter

1/2 cup sugar

1 tbs.cornstarch
1/4 tsp. salt

1 cup boiling water

2  tbs.'s lemon juice

1 tbs. lemon zest, finely grated

In small saucepan, combine sugar, cornstarch, and salt. Add boiling water, and cook and stir  constantly until thick.Stir in lemon juice, zests, and butter. Serve over bread pudding.

I am sharing this at :  Wow Us Wednesdays ~ These Chicks Cooked

Garden Variety Wednesday ~ What's Cooking Wednesday 

Cast Party Wednesday~ Full Plate Thursday~ Fresh Food Friday ~ Show and Tell Friday

Sweets for a Saturday ~ Saturday Night Special ~ Sweet Indulgences Sunday

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Weekend Fun

It was another fab weekend in Cajun country and ended up being just one big,  nonstop party. We really packed in the fun and one of my favorite events was the Blues Berry Festival on Saturday, at the Blue Moon Saloon in Lafayette.

 It was a combination blues music jam and blueberry cook- off,  with 6 area restaurants competing for first place. Patrons got to sample each blueberry entry and then vote on their favorite.

These blueberry bars  from Great Harvest Bread Company were my first choice and were scrumptious. They were crunchy and sweet and full of Louisiana blueberries.

And this blueberry bread pudding with blueberry- bourbon sauce from Pamplona's Restaurant was divine and was my second choice and my inspiration.

Also on the menu was blueberry-corn soup and and blueberry compote with lemon mascarpone custard.  Both were fab.

 A little later, there was a blues jam with Henry Gray and the Cats and legendary blues guitar player, John Mooney. They were really rockin' the crowd and there was a whole lotta jitterbuggin' going on. Here's a little clip that I took of the high spirited crowd. (Sorry it's kind of dark)

Blues Berry Festival Blues Jam

I'd like to extend a warm welcome and thanks to all of  my new followers. I'm so happy to have ya'll following along. Please be sure and leave a comment so that I can find you. Hope you're all having a fantastic week! Merci beaucoup for coming by!

Cajun Breakfast Casserole + Bayou Blues

Here's another Cajun breakfast dish that is always a favorite at my house and is a meal in itself! I love to cook a big breakfast on Saturday mornings, especially when it starts getting a little cooler outside. It's savory, spicy taste is just irresistible and will have you going back for seconds! It can be assembled the night before and popped into the oven in the morning. So easy and perfect for a brunch buffet, too! Cest bon, cher!

Cajun Breakfast Casserole

3 tbs.'s butter, melted

1 pkg. (10 count)  refrigerated buttermilk biscuits or homemade

1/2 lb. fresh sausage (hot or mild),  casing removed

1/2 cup each, onions and bell peppers, chopped

1/2 cup fresh mushrooms, sliced

1 jalapeno pepper, seeded and chopped

1/4 cup fresh parsley, chopped

1 tbs. Worcestershire sauce

1 cup shredded cheese (I used Colby/Jack)

6 eggs, lightly beaten

3/4 cup half n' half

1 tsp. Cajun seasoning

Salt to taste

Prepare biscuits, according to package directions. Pour melted butter into a large casserole dish to coat bottom and sides. Break biscuits into pieces on bottom of casserole dish.

Brown sausage in large skillet and drain. Add onions, bell peppers, mushrooms, and jalapeno pepper and cook on medium heat for 10 minutes, stirring often.  Add Worcestershire sauce and parsley. Stir and set aside. In large bowl, beat eggs and add Cajun seasoning. Add half and half and mix well. 

  Add the shredded cheese to the sausage mixture, mix well and spread evenly over top of biscuit layer. Pour egg mixture over the sausage/cheese mixture. Cover with foil and bake in a preheated oven for 20 minutes. Remove foil sprinkle with extra cheese, if desired,  and bake for 10 to 15 minutes more or until set. Serves 6 Bon appetit!

Serve with Mama's Cornmeal Biscuits (click here for recipe), fresh fruit, and your favorite coffee! Enjoy!

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Tonight I will be going to a birthday bash for an old friend. We will be dining out at Artmosphere Bistro and Art Gallery and then staying for an awesome bayou blues show with Henry Gray and the Cats. Henry Gray is a Louisiana legend and has been entertaining blues fans for over 40 years! Just to give you a sneak peak,  here is a little clip that I took of him and his fabulous band, playing at Downtown Alive. Grab a cold drink, and crank it up for this one, cher! Cheers!

Henry Gray and the Cats

Hope you all are having a wonderful, fun-filled weekend! Merci beaucoup for coming by!