Okay, super-short post today. Also, super-easy recipe today.
Here's one more blueberry recipe. I love them so much that I had to squeeze in one more before fall sets in. You can whip up this lovely bread pudding in the wink of an eye--and it'll be gone just as fast! As you can tell from this picture, despite some careful cropping, this was the last bit left in the dish.
Click here for the printer-friendly version of the recipe.
Fresh Berry Bread Pudding
From the Five-A-Day Fruits and Vegetable Cookbook
Yields: 6 servings
8 slices day-old bread
4 tablespoons butter, softened
2 cups berries
6 tablespoons sugar
2 cups whole milk or half-and-half
1 teaspoon vanilla extract
pinch of nutmeg
2 tablespoons sugar, for sprinkling
- Preheat oven to 325 degrees Fahrenheit. Grease a baking dish with butter.
- Spread slices of bread with butter, then cut them in half diagonally.
- Layer half of the pieces in the dish, add the berries, then layer on the other bread slices.
- Beat together the eggs and 6 tablespoons of sugar. Beat in the milk, vanilla, and nutmeg.
- Pour the wet ingredients over the bread.
- Sprinkle on 2 tablespoons of sugar and a little nutmeg.
- Place the dish in a baking pan. Pour hot water into the baking pan until it come halfway up the sides of the dish.
- Bake for 40 minutes at 325 Fahrenheit. Increase oven temperature to 350 degrees Fahrenheit and bake for 20-25 minutes, until the top is golden brown.