Blueberry Bread Pudding

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Great for using up leftover bread. Frozen fruit works especially well for this or other seasonal fruit as like apples, strawberries or pears.

  • 6 cups bread (leftovers are best) Save and keep refrigerated until ready to use.
  • 1 quart milk
  • 8 eggs
  • 1/2 cup sugar
  • 1 1/4 cup frozen blueberries ( or other fruit as desired)
  • 1 1/2 tsp vanilla extract

 

Cut or tear the bread into 3 inch pieces.

Toast the bread for 6 -8 minutes in a 350⁰ F oven.

In large bowl combine the eggs, milk, vanilla and sugar. Mix well.

Add the bread pieces and the fruit to the egg / milk mixture and fold together and let soak for 1 hour.

Transfer the bread pudding mixture to a 9 x 13 baking dish or a round 8-9-inch diameter 4-inch deep baking dish.

Cover the dish foil and bake in 350 oven for 50 minutes or until the custard has set and the pudding is just firm to the touch.

Remove from oven and let cool before serving.

Serve with your favorite ice cream or whipped cream.