Blueberry Bread Pudding

Blueberry Bread Pudding

Blueberry Bread Pudding mixes sweet and tender, buttery bread with fresh, juicy blueberries topped off with a tart lemon and vanilla glaze.

Details

  • Yield: 12 Servings
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 25 minutes
  • Course: Breakfast
  • Cuisine: American
  • Author: FlashRecipe.com

Ingredients

Blueberry Bread Pudding:

  • 16 ounces sandwich bread , crusts removed and day old-cubed
  • 2 cups fresh blueberries
  • 1/4 cup unsalted butter , melted
  • 8 large eggs
  • 4 cups whole milk
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract

Vanilla Lemon Sauce:

  • 1/2 cup light brown sugar
  • 1 tablespoon flour
  • 1 pinch ground cinnamon
  • 1 large egg
  • 2 tablespoons unsalted butter , melted
  • 1 1/4 cups whole milk
  • 1 pinch salt
  • 1 tablespoon lemon juice
  • 1 tablespoon vanilla extract
  • 1 tablespoon lemon zest

Instructions

Blueberry Bread Pudding:

  1. Preheat oven to 375 degrees and spray a 9×13 baking dish with baking spray.
  2. Layer in the bread and sliced blueberries evenly (1/2 bread, 1/2 blueberries, rest of bread, rest of blueberries).
  3. In a large bowl whisk together melted butter, eggs, milk, sugar, and vanilla extract.
  4. Pour over bread mixture.
  5. Let soak for 15 minutes.

  6. Bake for 60-70 minutes until custard is gone and the top is slightly browned

Vanilla Lemon Sauce:

  1. Whisk everything but the vanilla in a saucepan over medium heat constantly for 10 minutes until thickened enough to coat the back of a spoon.

  2. Remove from heat and add in the lemon juice, vanilla, and lemon zest. Serve over the pudding.

Nutrition Information

Yield: 12 Servings, Amount per serving: 374 calories, Calories: 374g, Carbohydrates: 50g, Protein: 12g, Fat: 14g, Saturated Fat: 7g, Cholesterol: 165mg, Sodium: 292mg, Potassium: 267mg, Fiber: 2g, Sugar: 32g, Vitamin A: 565g, Vitamin C: 4g, Calcium: 250g, Iron: 2g

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