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| Blueberry Bread Pudding presented by The Kingsley House Bed & Breakfast | Email this page to a Friend |
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Many guests have called this bread pudding a "to die for" treat. So that is what I have appropriately called it!
4 cups day-old bread, cubed Whisk eggs in a large bowl. Stir in milk, sugar and extract. Add bread crumbs and toss to absorb mixture. Set aside for 15 minutes. Re-toss mixture and gently stir in berries. Spoon into a lightly greased 8x8 glass baking dish and bake uncovered at 350 degrees for 45 minutes. Spoon into ramikins or serving bowls and top with a dopple of whipped cream just before serving. I've also used raspberries, blackberries or a combination of any of the three types of berries. May be made the night before, refrigerated and baked the next morning. Serves approximately 8-10.
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The Kingsley House Bed & Breakfast
Fennville (Saugatuck area), Michigan Awarded 'Top 12 Inns Worldwide,' 2008-2009, 'Best Breakfast in the U.S.' and 'Best Innkeeper in the U.S.' |
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| More The Kingsley House Bed & Breakfast Recipes: Honey Glazed Pecan French Toast | Pumpkin Cobbler | Apple Sausage Cheddar Quiche | Dave's Cheesy Basil Potatoes | |
Fruit Desserts | Puddings