Blueberry Bread Pudding Recipe

Blueberry Bread Pudding Recipe photo by Taste of Home

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My husband cooks breakfast for a men's Bible study group every Sunday. When he makes this dish, there's never any left.

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Blueberry Bread Pudding Recipe

Prep: 15 min. + chilling Bake: 30 min.

Yield: 2 Servings

15 30 45

Ingredients

2 slices day-old Italian bread
1 egg yolk
1/4 cup heavy whipping cream
3 tablespoons milk
2 tablespoons sugar
2 tablespoons butter, melted
3/4 teaspoon vanilla extract
1/8 teaspoon ground nutmeg
Dash ground cinnamon
1/2 cup fresh or frozen blueberries
Confectioners' sugar

Directions

Cut bread into 1/2-in. cubes; place into a greased 20-oz. baking dish. In a bowl, combine the egg yolk, cream, milk, sugar, butter, vanilla, nutmeg and cinnamon. Stir in blueberries. Pour over bread cubes. Cover and refrigerate for 30 minutes.
Bake, uncovered, at 350° for 30 minutes or until top is golden brown and a knife inserted near the center comes out clean. Sprinkle with confectioners' sugar and serve warm. Yield: 2 servings.

Nutritional Facts 1 serving (1 piece) equals 401 calories, 27 g fat (15 g saturated fat), 181 mg cholesterol, 317 mg sodium, 35 g carbohydrate, 2 g fiber, 6 g protein.

Originally published as Blueberry Bread Pudding in Cooking for One or Two Cookbook , p285