1/6 Photos of Blueberry, Bread Pudding
Bread pudding dotted with blueberries has a soft center and a crunchy top. It's not to sweet so go ahead and top it with the easy caramel sauce.This is good for Breafast, Brunch or Dessert!
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Units: US | Metric
- 8 cups cubed day old bread
- 8 large eggs
- 1 1/2 cups fresh blueberries or 1 1/2 cups frozen blueberries
- 1 cup heavy cream
- 1 cup milk
- 1 lemon zest
- 2 teaspoons cinnamon
- 1 teaspoon vanilla extract
- 1/3 cup sugar
- 1 pinch salt
- 1 cup prepared caramel topping
- 1 tablespoon whiskey, rum or favorite liquour
- 1In a butter 8 X 8 oven proof pan place 1/2 the bread cubes in pan place 1/2 the blueberries top remaining bread and then blueberries.
- 2Mix eggs, cream, milk, zest, cinnamon, extract, sugar and salt.
- 3Pour over bread pressing gentle to submerge bread then cover with plastic wrap and soak for one hour.
- 4Preheat oven 350.
- 5Remove wrap sprinkle brown sugar on top and dot with butter.
- 6Bake in oven for 45-50 minutes.
- 7Just before serving heat caramel and whiskey in a microwave proof dish.
- 8Dust pudding with powdered sugar and pour some sauce over pudding.
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Nutritional Facts for Blueberry, Bread Pudding
Serving Size: 1 (195 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 423.7
- Calories from Fat 174
- Total Fat 19.4 g
- Saturated Fat 10.5 g
- Cholesterol 197.3 mg
- Sodium 393.1 mg
- Total Carbohydrate 53.6 g
- Dietary Fiber 1.9 g
- Sugars 11.9 g
- Protein 9.7 g
The following items or measurements are not included: