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Monday, April 23, 2012

Blueberry Bread Pudding

I don't really make a lot of bread puddings... nor have I even eaten very many in my lifetime.  I could probably count on one hand all of the bread pudding experiences I've ever had.

I mean... I like bread pudding... I just never really do it all that often.

It's easy to make though, and this particular recipe followed no recipe at all, in truth.  This was all off the top of my head, and was essentially like baked french toast kind of.

Anyway... here is my recipe for absolutely delicious Blueberry Bread Pudding.

I apologize for the state of some of the photos.  My camera ran out of juice about half-way through making this, so the latter half of these were taken with my phone camera!  Boo!

So... I started with some homemade rosemary bread I had baked the night before.  Homemade bread doesn't really last that long, so it was good to use it in this way.  I'm certain that this is what the French had in mind when they refer to Pain Perdu (literally: lost bread).  Anyway, some egg and milk and no matter how stale your bread, it will likely be saved.

So I started by crumbling (loosely) my leftover bread with my fingers.

In a separate mixing bowl, I mixed together, two eggs, some lemon zest, and a generous spoonful of vanilla.

To this, I slowly added some milk (3%).  In increments, so as to gauge how much was needed.  Cream would work too... but I used milk.  Anyway, for this I used probably about a half-cup of milk (125ml).

I then poured this into the bread, and let it soak, stirring it about briefly.

Next, I greased my baking pan, and set it aside:

At this point I judged that I didn't really have enough bread pudding.  :)

So, I grabbed a couple heels of bread from a loaf in the fridge, and chopped it up.

(I apologize, here's where we rely on my phone's camera for the shots)

I added this, stirred it about, and let it soak again for a minute or two.

Then, I rinsed and drained a pint of blueberries, and stirred those in as well.

After that, it just gets poured into the baking pan, and patted gently around with my wooden spoon, so as to help it 'settle' in the pan.

Next, I sprinkled a light dusting of cinnamon on top, and then covered it tightly with tin foil.

Into the oven this goes, for about 20 to 25 minutes at 350°.

And, when it comes out:


It was warm and gooey, moist and perfect.

It was great on its own, but I admit (because we had this for brunch) we did pour some syrup on top.  Heh heh heh.

I wish my camera had captured it better.

Oh well.  You'll have to take my word on it that it was freaking awesome.