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Blueberry Bread Pudding

Blueberry Bread Pudding


  • Yield: about 15 1x

Description

Creamy custard with bread: Vanilla, blueberries and leftover bread combine for a dish worthy to take to a potluck or party!


Ingredients

Scale
  • 3 cups low fat milk (or reconstituted nonfat powdered milk)
  • 3 eggs
  • 1/2 cup sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon cinnamon
  • 10 slices whole grain or houska bread (or combination of both)
  • 2 cups frozen blueberries (not thawed)

Instructions

  1. Preheat oven to 350 degrees. Coat 2-quart baking dish with cooking spray.
  2. In a large bowl, combine milk, eggs, sugar, vanilla, cinnamon and stir well. Stir in bread until well coated. Stir in blueberries and pour into prepared baking dish. Let stand at room temperature for at least 15 minutes for bread to absorb liquid.
  3. Bake uncovered for 60-70 minutes; using a spatula, press down on the bread a few times during the baking process. Pudding is done when a knife inserted in the middle comes out clean.