Have you ever made an Old-Fashioned Blueberry Bread Pudding? Try this one! Everybody just loves the fabulous blend of flavors from the cinnamon, vanilla and lemon.
The addition of the blueberries also adds, not only flavor and texture, but a great health benefit as well. Blueberries are high on the list of top healthy foods.
The pudding 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 Breakfast, Brunch or Dessert!
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- 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
- 4 tablespoons sweet butter
- 1 tablespoon light brown sugar roughly chopped
- 1 cup prepared caramel topping
- 1 tablespoon whiskey rum or favorite liquour
- In a buttered 8 X 8 oven proof pan place 1/2 of the bread cubes and 1/2 the blueberries. Top with remaining bread and blueberries.
- Mix the eggs, cream, milk, zest, cinnamon, extract, sugar and salt.
- Pour over the bread pressing gentlly to submerge the bread. Cover with plastic wrap and soak for one hour.
- Preheat oven 350.
- Remove the wrap and sprinkle brown sugar on top and dot with butter.
- Bake in the preheated oven for 45-50 minutes.
- Just before serving heat caramel and whiskey in a microwave proof dish.
- Dust pudding with powdered sugar and pour some sauce over the pudding.
Tips and Tidbits
Enjoy this dish even if you’re on a diet. Skip the butter and sugar topping, use Egg Beaters, fat free evaporated and skim milks and Splenda.
You’ll still get an excellent bread pudding which is a satisfying and delicious dessert. It’s moist and the cinnamon taste is rich.
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Recipe based on one by Rita~
Photo by misty113