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.
Enjoy!
- Caroline
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
Ingredients
8 slices day-old bread
4 tablespoons butter, softened
2 cups berries
4 eggs
6 tablespoons sugar
2 cups whole milk or half-and-half
1 teaspoon vanilla extract
pinch of nutmeg
2 tablespoons sugar, for sprinkling
Directions
- 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.
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