Tuesday, October 4, 2016

Grandma Z's Delicious Blueberry Bread Pudding

1 (1 lb.) loaf sourdough bread, sliced
1 package cream cheese
4 C. blueberries
8 eggs
2 1/2 C. almond milk
6 T. butter or margarine, melted
2+ t. cinnamon
2 T. vanilla
Dash nutmeg

Grease 10 x 15 baking dish or use two smaller dishes. Spread cream cheese on slices of bread before using kitchen scissors to cut slices into cubes. Layer cream cheese-coated bread cubes and blueberries in the pan. In a large mixing bowl mix together eggs, milk, melted butter, cinnamon, vanilla, and nutmeg. Pour egg mixture evenly over the top of the bread mixture. Using a spatula, lightly press the layers down to moisten. If necessary, use more milk to moisten all of the bread. Cover with plastic wrap and refrigerate 2-24 hours. Preheat oven to 325 degrees and remove plastic wrap from baking dish(es). Bake for one hour or until the edges are golden brown. Let stand 10 minutes before serving. Serve with warm real maple syrup. Serves eight adults.

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