I had some getting-stale white bread that I needed to use up. It is part of hubby’s Sunday night dinner–a 99 cent loaf of french bread and a rotisserie chicken from Kroger. I have popcorn. Usually I also drink a protein shake with banana and spinach, so that the little one gets something nutritious from my milk, and so that I don’t pass out from hunger the next morning. Back to the point, I had this white bread, and I already had some in the freezer. Hubby loves this bread pudding, as do I, and I hardly ever make it. I was making a quick dinner-Buitoni Chicken and Mushroom Ravioli, so I had the oven open for baking. This recipe is from my mom, and I have no idea where she got it. So she gets the credit!
Bread Pudding with Blueberries
4 beaten eggs
2 cups milk
1/3+ cups sugar (I don’t know exactly what the “+” implies, but I did add a bit more because I had more bread than the five slices called for in the recipe)
1/4 tsp nutmeg (I used freshly grated, because it makes me feel like a gourmet chef. Oh, and it tastes amazing)
1/2 tsp vanilla
5 slices bread, dried and cubed (I used slightly more)
Blueberries or other fruit (I used blueberries this time, frozen. They are much better fresh, but you have to work with what you have. I have also used raisins, I prefer golden raisins for this dish)
Preheat oven to 350*. Mix first five ingredients together in a bowl. Place bread in (greased for easy cleaning) individual baking dishes (ramekins–I only have 4 or 5 that are not broken so I used a larger Pyrex baking dish. I need to buy some new ramekins, I like these if anyone is interested! Just kidding, I’ll get back to the recipe). Sprinkle blueberries over (I like to mix them in a little with the bread so they aren’t all sitting on top). Pour egg mixture over and push bread into mixture. (At this point I refrigerated for ~1hr because I had banana bread in the oven). Put in larger baking dish, pour in ~1″ of hot water into the larger baking dish. Bake 40 minutes or until knife comes out clean (mine took ~1.5 hrs because of the larger dish size).
This tastes great warm out of the oven. We weren’t ready to eat so we had ours refrigerated.
Verdict: This is an easy bread pudding recipe that can easily be changed to meet your needs. It is delicious warm or cold. Although, I think it tastes the best when it is still warm and the bread is crispy on the top.
Husband’s take: “This is good.” He had it for breakfast this morning too. Okay, so did I.
Changes I would make: None.
What I am eating now: Just drinking coffee. Don’t tell the pediatrician