Cookbook Review: Desserts in Jars

December 13, 2012 | By | Comments (2)

Lemon Blueberry Bread Pudding

Are you crazy for Pinterest? Do you know someone who is? The cookbook Desserts in Jars features 50 recipes for desserts in jars. Things you bake in jars. How cute is that? While the book has pretty much everything you can image, dessert-wise, that would fit in a jar, including cupcakes, cobblers, and ice cream, it also includes fun gift ideas, like giftable bread mixes (in jars) and cookie mixes (in jars). Get inspired with more Food Gifts in a Jar

The recipe from Desserts in Jars that made my heart flip-flop, however, was the Lemon-Blueberry Bread Puddings, pictured above. Don’t you just want to lick that blueberry-and-cream drizzle running down the side of the jar?

I’m not sure if desserts in jars are so intoxicating because of their cuteness or the portion control, but serving single-serve desserts does cut down on the messy slicing and serving of traditional cakes and pies at the dessert table. Guests can pick up a treat and a spoon and be on their way. Plus, this is a great way to use those canning jars you picked up a few years ago and never used. Trust us; this is a much better use.

Check out our Food Gifts in a Jar on Pinterest!

Find out more about Desserts in Jars: 50 Sweet Treats That Shine.

Lemon-Blueberry Bread Puddings
Recipe © 2012 by Shaina Olmanson and used by permission of The Harvard Common Press.

• 1 pound rustic artisan bread, crusts included
• 4 large eggs
• 1 cup sugar
• ½ cup mascarpone cheese
• 3 cups whole milk
• 2 teaspoons vanilla extract
• Grated zest of 1 lemon
• 1 teaspoon fresh lemon juice
• 3 tablespoons unsalted butter, melted
• 1½ cups blueberries, fresh or frozen
• ¾ cup heavy cream
• 2 teaspoons agave nectar

1. Preheat the oven to 350°F. Grease twelve 8-ounce jars. Cut the bread into 1½-inch cubes, place in a large bowl, and set aside.
2. In a large bowl, beat the eggs and mix in the sugar and mascarpone. Add the milk, vanilla, lemon zest, and lemon juice and beat until evenly combined. Stir in the melted butter.
3. Pour the milk and egg mixture over the bread cubes and stir until all the pieces of bread are completely soaked. Allow the bread to sit for 20 minutes.
4. Stir the blueberries into the pudding mixture and immediately spoon into the jars, filling each only half full. Place the jars on a large baking sheet 2 inches apart. Bake for 30 to 35 minutes, until the tops of the puddings are evenly browned. Remove from the oven, set on a clean, dry towel, and let rest 15 to 20 minutes. Just before serving, pour the cream and agave nectar into a lidded jar and shake to combine. Drizzle over the top of the bread puddings and serve.

Makes 12 individual puddings


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