This is a great way to transform stale bread into a wonderful dessert or breakfast. Green Bean wrote about her version of Bread Pudding in “Waste Not, Waist Full,” and it made me think of the Blueberry Bread Pudding that Ed’s mom has made for us with wild Maine blueberries. Blueberries are one of the only fruits left in our freezer from last year, so this recipe was the perfect thing to make today.
- 4 cups cubed day-old bread
- 1 cup Maine blueberries (or regular blueberries, raisins, raspberries, etc.)
- 4 eggs
- 1 cup half-and-half
- 1/4 cup maple syrup (or honey)
- 1 tsp vanilla
- dash cinnamon
- dash nutmeg
- 1 Tbsp butter
- 1 Tbsp brown sugar
Mix bread and blueberries in a casserole dish. In a large bowl, whisk together eggs, half-and-half, maple syrup, vanilla, cinnamon and nutmeg. Pour over the bread and blueberry mixture, cover and refrigerate at least 2 hours or overnight to allow the bread to absorb the custard mixture, occasionally pressing the bread into the liquid. Preheat oven to 350°F. Dot the top of the bread pudding with butter and sprinkle on the brown sugar. Bake for 50-60 minutes, until the bread pudding is puffed and golden. Allow to cool 10-15 minutes before serving, or allow to cool completely, refrigerate and serve cold.