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Blueberry Bread Pudding

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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
2 1/2 cups milk
3/4 cup sugar
2 eggs
1/4 tsp almond extract
1 pint Michigan blueberries

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.