Blueberry Bread Pudding Recipe
Blueberry bread pudding is a delicious dessert or breakfast that can be made with leftover biscuits or bread.
Preheat your oven to 350°F ( 177°C) and grease an 8" x 8" baking dish to prevent sticking. Add the biscuit pieces to the dish.
In a large mixing bowl, whisk together the sweetened condensed milk, heavy cream, eggs and cinnamon until well combined. Pour the mixture over the biscuit pieces and add the blueberries. Stir, spread evenly and allow it to sit for 10 minutes in order to soak up the liquid. Press down the top with a spatula to ensure the biscuits are soaked.
Bake for 45-50 minutes or until golden brown. A butterknife inserted into the center should come out clean. (If using frozen blueberries, it may take a few more minutes.)
Remove and allow to cool for 10 minutes before slicing. Serve topped with maple syrup.
- Store covered leftovers in the refrigerator for up to 3 days.
- Reheat in the microwave or in the oven at 350°F until heated through.
Calories: 315kcal | Carbohydrates: 33g | Protein: 7g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 136mg | Sodium: 144mg | Potassium: 235mg | Fiber: 1g | Sugar: 27g | Vitamin A: 643IU | Vitamin C: 3mg | Calcium: 160mg | Iron: 1mg