3-Step Blueberry Vanilla Bread Pudding

Bread Pudding is my weakness, especially during the winter months when it becomes a hearty and sweet comfort dessert.  Rich and moist in flavor, I prefer it with a fruit that cuts in with a little tartness and tang.  Fresh blueberries are perfect for this. Bread pudding is as simple to make as french toast, except you don't have to watch a pan because you simply pop it in the oven.  It's also an excellent solution for day-old breads and rolls.

Blueberry-Vanilla Bread Pudding

4 Cups bread cut into large cubes (I used up 3 leftover deli rolls)
2 Cups Milk
1/4 Cup Butter
2 Large, or 3 small eggs
1/2 cup sugar
1 Tsp Vanilla Extract
1/4 Tsp ground nutmeg
1 Tsp ground cinnamon
Pinch of salt
2 Cups fresh blueberries

1. Preheat oven to 350 degrees F.  Heat milk and butter in a saucepan over medium heat until butter has melted.

2. While milk and butter heat on stove, in a large bowl combine eggs, sugar, vanilla, nutmeg, cinnamon and salt until well blended.  Toss in cubed bread and berries and combine gently.

3. Pour the warm milk and butter into bowl reserving a small amount in the saucepan.  Stir bread mixture to coat and pour into a deep  un-greased pan.  Pour remaining milk/butter mixture over the top and bake for approx. 45 min.  Berries will bubble and a toothpick inserted in center will come out clean when done.

Serve Warm!  (Excellent with a bit of ice cream on top too)

While I usually like a sauce on my bread pudding, I feel none is needed here.  The blueberries cook down and create such a perfect sauce of their own that just a bit of powdered sugar tops things off perfectly.  You may also choose to spoon some of the juices out from the bottom of your baking pan to pour over the servings.  

Hey!  Remember my Easy Hand-Painted Plate ?  Doesn't it make the prettiest charger for this dessert plate?

Enjoy!

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