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Blueberry Bread Pudding

 Blueberry Bread Pudding
My husband cooks breakfast for a men's Bible study group every Sunday. When he makes this dish, there's never any left.
2 ServingsPrep: 15 min. + chilling Bake: 30 min.

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.