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Blueberry Bread Pudding Recipe

Blueberry Bread Pudding Recipe

My husband cooks breakfast for a men's Bible study group every Sunday. When he makes this dish, there's never any left.
TOTAL TIME: Prep: 15 min. + chilling Bake: 30 min. YIELD:2 servings

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

  • 1. 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.
  • 2. 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.