Blueberry Bread Pudding
Ingredients
Blueberry Bread Pudding
-
1
loaf
sliced potato bread, cut into cubes
-
4
cups
whole milk
-
3
large
eggs
-
1 ½
cups
granulated sugar
-
2
tablespoons
pure vanilla
-
1
teaspoon
ground cinnamon
-
2
cups
blueberries, fresh or frozen
-
2
ounces
unsalted butter, optional (melted)
Creme Anglaise
-
1
cup
whole milk
-
⅓
cup
half and half or heavy cream
-
⅓
cup
granulated sugar
-
4
large
egg yolks
-
1
teaspoon
pure vanilla
Instructions
- Preheat the oven to 350°F (175°C).
- Cut the potato bread into cubes and place them in a 13x9 inch baking dish.
- In a bowl, gently beat the eggs, then add milk, sugar, cinnamon, and vanilla, whisking until fully combined.
- Pour the custard mixture over the bread cubes, mixing well to ensure all bread absorbs the liquid; let it sit for at least 15 minutes.
- Add blueberries to the mixture, distributing them evenly, and drizzle melted butter over the top.
- Cover the dish lightly with foil, allowing room for expansion.
- Bake for 1 hour, then uncover and bake for an additional 15 minutes until the center is set.
- Allow the pudding to cool slightly before serving warm with Creme Anglaise.
Nutrition Facts (estimated)
Servings
12
Calories
417
Total fat
12g
Total carbohydrates
64g
Total protein
13g
Sodium
259mg
Cholesterol
132mg
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