Tuesday, July 22, 2014

Blueberry Bread Pudding



I've never made bread pudding before. I'm known for only liking desserts with chocolate, so it never really occurred to me to try to make it at home.

My favorite experience with bread pudding came from one of our friends, who made us a delicious bourbon bread pudding several years ago. Except, in her haste to get it on the table, she forgot the part of the recipe where you bake out the bourbon, and therefore we each got a giant dose with each bite. Needless to, it was a boozy treat :) 

When I saw this recipe in People Magazine, not only was it SUPER easy, but I thought it'd make a great brunch item. It was a delicious treat! To combat the lack of ... nutrition, I made my own whole wheat blueberry muffins and used those. But if you were short on time, buying them would work just as well. The giant ones from Costco would be perfect. 




Blueberry Bread Pudding

4 jumbo blueberry muffins

3 eggs
½ cup sugar
1 tbsp. cinnamon
¾ cup milk
2 cups heavy cream
1 tsp. vanilla
¼ cup brown sugar
Powdered sugar, for dusting


1. Cut muffins into small cubes and set aside.
2. In a medium bowl, whisk eggs, sugar, cinnamon, milk, cream and vanilla until combined.
3. Arrange blueberry muffin pieces in a lightly greased 2 quart baking dish.
4. Pour mixture on top so all of the muffin pieces are covered. Press bread down to coat if necessary. Let soak for an hour or overnight.
5. When ready to bake, preheat oven to 325 degrees. Sprinkle top of bread pudding with brown sugar and bake for 60 minutes. Let cool for a few minutes, then sprinkle with powdered sugar and and serve warm.



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