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Blueberry Bread Pudding

Saturday, April 27, 2013




I had a pint of fresh blueberries that I had to use up and I was planning to make a batch of blueberry pancakes for breakfast. Until. I realized I wanted something a bit more easy to make. And besides ,  didn't really want one child to whine while the other one was eating because I cannot seem to get the pancakes made fast enough for either of them. They will inhale them and waiting patiently is not a strong suite for a six year old and a seven year old. I had a few loaves of french bread that I needed to use up, so I decided to use one of those loaves to make a blueberry bread pudding. . I used heavy cream, and real maple syrup for this batch and it was heaven! Fluffy bread, a hint of cinnamon and fresh  blueberries are a perfect concoction on a cold snowy morning.  You can definitely substitute another fresh fruit , like blackberries or raspberries, for the blueberries. This would be great for a lazy weekend brunch.

Blueberry Bread Pudding

6 eggs
1 1/2 cups heavy cream
1/2 cup real maple syrup
1T grated lemon zest
1 loaf french bread, cut into 1 inch cubes
1/2 pint fresh blueberries
2 T ground cinnamon
2 T sugar

Preheat oven to 325 degrees.
Butter an 8 " square casserole dish.In a bowl, combine the eggs, syrup, cream and lemon zest. Whisk until mixed well.
In a large bowl, add the cubed  bread and pour the egg mixture over the bread. Let the mixture soak until all of the egg mixture is absorbed into the  bread.
Fold  the  blueberries into the bread mixture and pour into the casserole dish.Combine the cinnamon and the sugar and sprinkle that on top of the bread.
Bake 45- 50 minutes until the bread is golden and a toothpick comes out clean.



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