BLUEBERRY BREAD PUDDING
This
blueberry bread pudding has a streusel topping and is finished off with a
drizzle of salted caramel. The ultimate comfort food!
Course Dessert
Cuisine American
Keyword blueberry
bread pudding
Prep Time 15 minutes
Cook Time 40 minutes
Total
Time 55 minutes
Calories 402 kcal
Author Dinner
at the Zoo
Ingredients
·
For
the pudding:
·
Cooking
spray
·
7 cups cubed
challah bread can also use brioche or french bread
·
3 eggs
·
2 cups of
milk I used whole milk
·
1/2 cup granulated
sugar
·
3/4 cup fresh
blueberries
·
1/4 cup almonds finely
chopped
·
1 teaspoon vanilla
extract
·
For
the streusel:
·
1/4 cup all
purpose flour
·
1/4 cup packed
brown sugar
·
1/4 cup cold
unsalted butter cut into cubes
·
1/4 cup almonds finely
chopped
·
For
serving:
·
1/2 cup salted
caramel sauce store bought or homemade
·
whipped
cream optional
·
fresh
blueberries optional
Instructions
1.
Preheat
the oven to 350 degrees. Coat a 9 inch square pan with cooking spray. In the
pan, place 1/3 of the bread cubes in a single layer. Add half of the
blueberries and almonds. Top with another 1/3 of the bread cubes. Add the
remaining blueberries and almonds. Top with the remaining bread cubes.
2.
In
a medium bowl, whisk together the eggs, milk, sugar and vanilla until
thoroughly combined. Pour over the bread and blueberry mixture; make sure the
bread is completely covered by the custard.
3.
To
make the streusel, mix together the flour and brown sugar in a medium bowl. Cut
the butter into the flour and sugar with two forks or a pastry blender until
coarse, pebble sized crumbs form. Stir in the almonds. Sprinkle the streusel
evenly over the bread pudding.
4.
Bake
for 40 minutes or until bread pudding is golden brown and cooked through.
Remove from oven and cool for at least 30 minutes. Drizzle salted caramel over
the top and serve with whipped cream and extra blueberries if desired.
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