8sliceswhite bread, dried and cubed (6 to 7 cups of cubed bread)
1cupblueberries, fresh or frozen(if the berries are frozen, don't thaw them)
Instructions
Preheat oven to 350ºF. Spray a 8- or 9-inch square baking dish with nonstick cooking spray, or rub with butter.
Arrange bread cubes evenly in baking dish. Sprinkle with blueberries, moving the bread around a little so the blueberries don’t all sit right on the top.
In a large mixing bowl, whisk together eggs, milk, sugar, vanilla, and nutmeg. Pour the egg mixture over the bread, pressing bread down slightly so that it’s completely saturated.
Bake for 40 to 50 minutes or until the bread pudding is lightly browned, starting to pull away from the edges, and the middle is no longer runny.
Serve warm or room temperature. Sprinkle with powdered sugar, if desired.
Video
Notes
Any type of milk can be used although I prefer whole milk. For richer bread pudding, substitute half & half for the milk. Unflavored nondairy milk will work, too.
Traditional bread pudding: Substitute a generous half cup of raisins for the blueberries. Add a teaspoon of cinnamon.
Make ahead: Prepare the bread pudding as instructed but do not bake. Cover dish tightly and refrigerate up to a day ahead. Take dish out of the refrigerator while oven preheats. Uncover and bake as directed.
If you like, substitute cherries, strawberries, diced apples, dried or fresh cranberries, or peaches for the blueberries.