Recipe by Nonnie4Two
The combination of two of my favorite breakfast items!
Top Review by Muffin Goddess
Oh, this was fabulous! I used a mix of potato and white hot dog buns, because I was tired of them falling on my head every time I opened the bread cabinet (just happened to have 7 cups plus 3 buns extra, which went back into the cabinet). I didn't have any white chocolate chips on hand, but I did have a hunk of Callebaut white chocolate in the pantry, so I went upscale and chopped 12 oz of that. Kinda made me giggle, too -- hot dog buns and gourmet white chocolate, go figure! Tasted great, though! I added the full amount of the spices because I never think cinnamon and nutmeg are optional lol! My finished pudding was a bit squishy in the center, but I think that's just because I used such soft bread. I tried a piece while still warm from the oven (good, but really squishy), then cold the next day (chewy), then slightly warmed the next day. They all tasted good, but I think my favorite was the next day, slightly warmed. I enjoyed the dried blueberries more than I was expecting, too(I used the full 1 cup). I thought they would be kinda hard in the soft pudding, but they were nice and slightly chewy. My only complaint is that the berries weren't as well-distributed as I would've liked, but that might not have been an issue if I had used sturdier bread. I would definitely make this again. Thanks for posting! Made for PAC Spring 09
- 7 cups day old bread
- 1⁄4 cup sugar
- 3 eggs
- 4 teaspoons baking powder
- 2 teaspoons vanilla
- 3 cups milk
- 4 ounces butter
- 12 ounces white chocolate chips
- 3⁄4-1 cup dried blueberries (I found these at an upscale grocery store)
- 1⁄2 teaspoon nutmeg (optional)
- 1 -2 teaspoon cinnamon (optional)
Directions See How It's Made
- Heat oven up to 350°F.
- Cut bread into cubes.
- In a saucepan, heat the milk, and butter but do
- NOT boil.
- Add chocolate chips, and stir until melted.
- To this, add the vanilla, beaten eggs and sugar.
- Add the baking powder and blend until smooth.
- In an greased ovenproof casserole dish, layer the cubes of bread and pour the cooled liquid on top.
- Let soak for 15 minutes.
- Mix in dried blueberries, nutmeg and cinnamon.
- Bake for approximately 30 minutes or until golden brown.