Blueberry Bread Pudding

Yesterday I posted about growing and enjoying blueberries and I promised to add a recipe.

Unexpected Guests with Nothing On Hand to Serve

What happens when on the spur of the moment, you have company/family visiting, and you can’t get out to get supplies.  I originally posted this recipe on another blog which I am taking down. Today, we have a big snow storm, and it’s unlikely that I will go out shopping. On the day I originally posted this we had an April ice storm with 2 of our hungry young adult sons home from university, looking for breakfast. This would normally call for eggs, muffins, french toast, or something of that nature.  But we had none of that on hand.  Being superfoods fans we have plenty of frozen blueberries on hand.  So I put together a simple blueberry bread pudding.

Using Leftover Bread

On hand we had one leftover hamburger bun, some brown and white bread crusts, and a  crusty french stick.  The boys arrived late the previous night and had a grilled cheese fiesta.

The recipe is approximate:

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Blueberry Bread Pudding

Blueberry Bread Pudding Recipe

4-5 cups cubed bread – enough to fill 8 by 8 baking dish (stale is good in this case. Brioche, or challah will had some texture, but hot dog buns and leftover french bread will do as well)

2 cups frozen blueberries – or whatever berries you have on hand

1/4 cup maple syrup or honey or 1/3 cup granulated sugar

1/4 cup water, milk or orange juice ( the orange juice adds a bit of flavour)

sprinkle of salt

1/4 cup butter or margarine

2 tablespoons lemon juice – I used reconstituted, but fresh is better (if not using orange juice use 3 tablespoons – if using cherries, strawberries or raspberries which are more tart, dial it back to 2 tablespoons)

Stir all ingredients together and press in greased 8×8 baking dish.

Bake for 350 degrees, for 40 minutes stirring halfway through baking, just to toss ingredients lightly and make sure frozen blueberries are evenly distributed.

Let cool but not too long, and serve with something sweet and creamy – perhaps yogurt!

This can be a vegan recipe, if you use bread that is vegan, leave out the milk and use vegan margarine of course. I play with the tartness of this recipe as I find blueberries to be a little bit bland sometimes, so I add extra lemon juice, or use orange juice as the liquid ingredient. If you are using other berries, you may need a little more sweetness!

  It’s not fancy, but great for a snow day morning.

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Veronica covered in snow


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