Blueberry and Apple Bread Pudding
Author: Pizza Today
Recipe type: desserts
Ingredients
- 2 cups whole milk
- 4 large eggs, lightly beaten
- ¾ cup sugar
- 3 tablespoons unsalted butter, melted
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- ⅛ teaspoon salt
- 10 slices white bread, crusts removed, torn (about 4 cups)
- 2 large apples (Granny Smith or Cortland), peeled, cored, cubed
- ¾ cup frozen blueberries (no need to thaw)
Instructions
- Pre-heat oven to 350 F.
- In a large bowl, combine milk, eggs and sugar.
- Whisk lightly. Add the butter, cinnamon, nutmeg and salt.
- Beat lightly to combine.
- old in the bread, apples and blueberries.
- Pour the batter into a lightly buttered baking dish (9-inch x 13-inch or similar size).
- Level off the top by shaking and tapping the pan on the work surface.
- Bake the pudding 45 to 50 minutes until the top is golden and the center is cooked through (a cake tester or strand of spaghetti should come out clean).
- Once cooked, bread pudding can be held in the cooler for 3 to 4 days, tightly covered.
- Service: To order, spoon a portion into deep bowls. Heat through until warm (but not hot). Serve with warm blueberry sauce (recipe follows) and/or a scoop of vanilla ice cream.
Blueberry and Apple Bread Pudding
Author: Pizza Today
Recipe type: desserts
Ingredients
- CHUNKY BLUEBERRY SAUCE
- 2 cups frozen blueberries
- ¼ cup honey
- 2 tablespoons lemon juice
- 2 tablespoons apple juice or apple cider
Instructions
- Combine all of the ingredients in a large saucepan.
- Bring to a boil.
- Simmer and stir until slightly thickened.
- Cool.
- Serve warm over bread pudding or ice cream.
- Variations: Replace the blueberries with raisins and fold in chopped walnuts.
