Blueberry Bread Pudding

  • 8 oz. ( ½ loaf) stale bakery bread sliced 1/2” thick
  • 3 cups Parks Blueberries
  • 2 eggs
  • 1 cup 100  cream
  • 3 cups milk
  • ¾ cup sugar
  • ½ cup butter, melted
  • 1 tbsp. vanilla extract
  • 1 tsp. nutmeg

Preheat oven to 350 F. Grease an 8” deep, 4 quart baking dish. Place alternate layers of bread and blueberries. In a large measuring cup whisk together the eggs, cream, milk, sugar, butter and nutmeg. Pour over the bread and berries, soaking the bread as you pour. Place this baking dish into a larger pan of hot water. Oven poach (bake) for 45-60 minutes, or until the custard has set and the top is golden brown. Bread pudding may be served warm or cold. It is great on its own, or with the addition of cream, blueberry sauce or maple syrup.

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