Blueberry Bread Pudding
Recipe from Family Circle

Choose a sweet, rich yeast bread for this blueberry dessert. Cinnamon and nutmeg give a sweet spiciness to the egg custard that envelopes the bread and berries.


Blueberry Bread Pudding

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Servings: 12 servings
Prep Time: 15 mins
Total Time: 2 hrs 15 mins
Related Categories: Blueberries, Bread Pudding, Challah Bread, Low Sodium, Summer
 
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Ingredients
  • 1 
    loaf (1 pound) challah or other egg bread, cut into 1-1/2-inch pieces
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  • 1  cup
    blueberries
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  • 6 
    eggs
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  • 1  cup plus 2 tablespoons
    sugar
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  • 4  cups
    milk
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  • 1/4  cup
    (1/2 stick) unsalted butter, melted
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  • 1/2  teaspoon
    ground cinnamon
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  • 1/4  teaspoon
    ground nutmeg
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  •  
    Vanilla ice cream, for serving
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Directions
1.
Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray. Place half the bread into prepared dish. Top with blueberries, then remaining half bread.
2.
In a large bowl, whisk eggs. Gradually add 1 cup of the sugar until combined. Whisk in milk, butter, cinnamon and nutmeg. Pour over bread; press bread down gently to absorb liquid. Cover dish with plastic wrap and refrigerate 1 hour.
3.
Heat oven to 350 degrees F. Remove pudding dish from refrigerator and remove plastic wrap. Sprinkle evenly with remaining 2 tablespoons sugar. Bake at 350 degrees F for 1 hour, until top is browned and pudding is puffed. Let cool 10 to 15 minutes. Serve with ice cream, if desired.
Nutrition information
Calories 260, Total Fat 9 g, Saturated Fat 4 g, Cholesterol 136 mg, Sodium 219 mg, Carbohydrate 39 g, Fiber 1 g, Protein 7 g. Percent Daily Values are based on a 2,000 calorie diet
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