Blueberry Bread Pudding

May 19, 2010

Serves 8 – 10

1 loaf of crusty bread, cubed
8 well-beaten eggs
2 ½ cups milk
2 tsp. vanilla
½ cup brown sugar
Cinnamon
1 – 2 cups frozen berries
1 cup chopped pecans or walnuts

Grease a 9 x 13” baking dish. Place bread cubes in dish. Mix together in large bowl or blender the eggs, milk, and vanilla extract. Pour over bread cubes. Pour in prepared baking dish. Cover and refrigerate overnight.

Before baking, preheat oven to 350°. Sprinkle brown sugar and cinnamon over bread mixture; top with blueberries and nuts. Bake 1 hour.

To serve: Sprinkle with powder sugar and serve with syrup.

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