Ingredients45 m servings
- Cut bread into 1/2-in. cubes; place into a greased 20-oz. baking dish. In a bowl, combine the egg yolk, cream, milk, sugar, butter, vanilla, nutmeg and cinnamon. Stir in blueberries. Pour over bread cubes. Cover and refrigerate for 30 minutes.
- Bake, uncovered, at 350 degrees F for 30 minutes or until top is golden brown and a knife inserted near the center comes out clean. Sprinkle with confectioners' sugar and serve warm.
ReviewsRead all reviews 15
I'm making this in a crock-pot - going to cook it on low for 6 hours. I re-calculated the ingredients for 12 servings. I'll rate it after it is done. Turned out great! Very good in the crock-pot!
I thought this was awesome. I followed suggestions and used extra cream (half and half since that's what I had). I had friends that aren't bread pudding lovers help me gobble it up!
This recipe was splendid! I don't usually like bread pudding, but when I had some extra blueberries and wanted to try something different, I gave it a go. The only change I made was based upon o...
This was awesome! I used whole wheat bread and low fat 1/2 & 1/2 and brown sugar as substitutions to make it a bit healthier, but it was still great!
very easy and very good. It was a quick morning breakfast. I didn't refrigerate for 30 min bc we were hungry, so it didn't quite have as long to absorb the liquid. Still, it was good and we l...
This was very good! The only thing I changed was I made a cream cheese drizzle for it, it really went well with the blueberries. Otherwise I wouldn't change a thing.
I have had to use extra liquid (cream/half and half) on this recipe to keep the consistency more pudding like, and less like a loaf of blueberry bread. Excellent recipe though, and very tasty. ...
My husband and I really loved this recipe--it had great texture, not too sweet and the bluberries were a nice addition to the otherwise traditional bread pudding. I did however make a few change...