Wednesday, April 12, 2017

blueberry bread pudding


I need a t-shirt that says "I Heart Bread Pudding". Seriously, I would wear it. I really do love bread pudding and this blueberry version does not disappoint. It's amazingly good. If you're looking for something for your Easter breakfast buffet or need the perfect dish to take along to your Sunrise Service Breakfast, this is it. You can make it the night before so there's no early morning fuss. I like it with a bit of whipped cream, but I bet a bit of warm maple syrup would be good too.


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. 

Enjoy!!
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