Blueberry and Apple Bread Pudding

Blueberry and Apple Bread Pudding2 cups whole milk
4 large eggs, lightly beaten
¾ cup sugar
3 tablespoons unsalted butter, melted
¼ teaspoon ground cinnamon
¼ teaspoon ground allspice
1/8 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)

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. Fold 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.

 

CHUNKY BLUEBERRY SAUCE

2 cups frozen blueberries
¼ cup honey
2 tablespoons lemon juice
2 tablespoons apple juice or apple cider

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.

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