Wednesday, June 24, 2009
Yes, more bread pudding...
I need a t-shirt that says "I Heart Bread Pudding". Seriously, I would wear it. OK, not really, but I do love bread pudding. I was trying to decide what to make to take to our book club meeting tomorrow evening and remembered that I had a loaf of french bread in the freezer & plenty of fresh blueberries. I decided to try a blueberry bread pudding. I just took it out of the oven and couldn't resist having a taste...so good. And it will be even better with a little bit of whipped cream.
Do you have a favorite recipe for bread pudding?
Blueberry Bread Pudding
1 1/2 cups milk
1 cup cream
1 cup light brown sugar, packed
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 pound Italian or sturdy white bread, 1" cubes
2 cups fresh blueberries
Butter a 3-quart baking dish and set aside. In a large bowl, beat the eggs slightly with whisk. Add milk, cream, sugar, vanilla, cinnamon & nutmeg. Fold in bread and berries. Pour into baking dish - cover and refrigerate for 2 hours.
Heat oven to 350. Bake pudding uncovered until golden and puffy (start checking after one hour). Don't overbake - center will be custardy. Serve warm or at room temperature.