Sunday, November 4, 2012

Blueberry Bread Pudding

I found that people typically really like bread pudding or won’t touch the stuff. I usually fall into the latter category, but decided to give it another shot. Recently, I made a big brunch for some friends and since I’m not a huge breakfast or sweets person, I wasn’t sure what to make for “dessert”. I thought about pancakes and French toast, but decided it was too much work and couldn’t really prepare beforehand.
I settled on the bread pudding because it was easy. I could make it the night before and finish baking it right before everyone arrived. Even my friend who said she didn’t like bread pudding, ended up going home with the recipe. This dish was devoured by the end of the day! I’m looking forward to making it again around Christmas when family is in town.
Crispy on top and warm in the middle.
10-12 servings

3 eggs
3 cups heavy whipping cream
2 cups sugar
3 tsp vanilla extract
1 tsp cinnamon
Zest from one lemon
2 cup frozen blueberries
1 cup fresh blueberries
1 loaf (1 lb) French bread, cut into 1-inch cubes

In a large bowl, combine the eggs, cream, sugar, vanilla, cinnamon and lemon zest. Stir in frozen blueberries. Stir in bread cubes; let stand for 15 minutes or until bread is softened. I made mine the night before and then baked it the next day.

Transfer to a greased 13” x 9” baking dish. Bake, uncovered, at 350° for 50-60 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving.

Top with fresh blueberries and serve with fresh whipped cream or maple syrup.

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