Blueberry Bread Pudding

Ingredients

  • 1 can Oregon Fruit Products Blueberries
  • 4-6 Slices Bread, lightly toasted
  • 2 tbsp Butter or Margarine, softened, optional
  • 2 cup Milk
  • 3 Eggs, beaten
  • 1/3 cup Sugar
  • 1/2 to 3/4 tsp Ground Cinnamon
  • 1/2 tsp Almond Extract
  • 1/4 tsp Salt

Instructions

Makes 6-8 servings
  1. Preheat oven to 350 degrees.
  2. Spread bread with butter, if desired, and cut into 1 inch squares; measure bread to equal 4 cups.
  3. Combine with remaining ingredients except blueberries and blueberry syrup; let stand 5 minutes.
  4. Drain blueberries; reserve syrup for blueberry sauce. Gently fold well-drained blueberries into bread mixture. Pour into buttered 8 inch square pan.
  5. Bake at 350 degrees for 40-45 minutes. Let stand 10 minutes, if serving warm. Cool and store in refrigerator, if serving cold. Serve with Blueberry Sauce.
  1. Combine 1 cup reserved blueberry syrup,
  2. 1 tablespoon sugar
  3. 1 teaspoon lemon juice
  4. 1/2 teaspoon grated lemon peel and 2 teaspoons cornstarch in small saucepan; mix well
  5. Bring mixture to boil, reduce heat and simmer 1 minute. Makes about 1 cup
  6. For reduced calorie version: Omit butter, substitute 3/4 cup low-fat egg substitute for eggs and 1% and 2% fat milk for whole milk in recipe above.
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