Monday, August 11, 2008

Delicious Dessert or Breakfast

One of our local grocery stores regularly features a recipe in their weekly ad. A few weeks ago, they had a special on Michigan Blueberries and included a recipe for Bursting Blueberry Bread Pudding. I made it for dessert, but as I was eating it, I decided it sort of tasted like a French toast bake with lots of blueberries. It would work well as a breakfast as well.

Bursting Blueberry Bread Pudding

3 c. nonfat milk
3 eggs
1/2 c sugar
1/4 c honey
1 t vanilla extract
1/4 t almond extract
1/4 t cinnamon
5-6 c day-old, torn whole wheat bread
2 c blueberries
3 T whole wheat flour

Preheat oven to 350°. Coat an 11” x 7” baking dish with non-stick spray. Whisk together milk, eggs, sugar, honey, extracts, and cinnamon. Add bread and let stand for 15 minutes. Dust the blueberries with flour; discarding any excess flour. Add berries to bread mixture; pour into prepared pan. Bake for about 1 hour, or until bread pudding is set and lightly browned.

I will admit that I didn't use whole wheat bread or flour, although that would have made it healthier. I used part of a left over loaf we had had for pasta a couple of days earlier and the last few slices of a loaf of sandwich bread. I am planning to make this for breakfast, the next time we have overnight company.

For other recipes, check out the recipe swaps this week at Mommies with Cents and the Grocery Cart Challenge. Happy cooking!

1 comments:

Dr. Mom said...

I made this recently. It was good, but next time I will use more eggs and cut down on the milk. Also, I won't use wheat bread - just has the wrong taste for such a nice dish.