{Just a } Swingin'

Does the title of this post make you think of the old John Anderson song...Swingin'?  Landon loves to swing. The expression on his face in these pictures is just pure joy. Oh, how I love my boy. Every day is an adventure with him. I love getting to experience everything through his eyes.

He's also starting to bite...ouch! He'll coming running over with his mouth wide open and you know what's coming. Afterwards, of course, he's all full of smiles and love. Sigh...what's a momma to do?!?

I know I promised a recipe for S'mores Pops today, but it will be coming tomorrow {Mike forgot to buy marshmallows}. Instead I'm sharing a recipe that's a wonderful breakfast or dessert...blueberry bread pudding. I  do love bread pudding. My sister says I need a t-shirt that says "I Heart Bread Pudding". Seriously, I would wear it {well, maybe not}. You can make this the night before and simply reheat for breakfast, making it perfect for holidays.  Serve it for breakfast with some maple syrup or pair with fresh whipped cream or vanilla ice cream for dessert. Either way, this recipe is a winner.

Blueberry Bread Pudding
4 eggs
1 1/2 cups milk
1 cup cream
1 cup light brown sugar, packed
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 pound Italian or sturdy white bread, 1" cubes
2 cups fresh blueberries

Butter a 3-quart baking dish and set aside. In a large bowl, beat the eggs slightly with whisk. Add milk, cream, sugar, vanilla, cinnamon & nutmeg. Fold in bread and berries. Pour into baking dish - cover and refrigerate for 2 hours.

Heat oven to 350. Bake pudding uncovered until golden and puffy (start checking after one hour). Don't overbake - center will be custardy. Serve warm or at room temperature.