Blueberry Bread Pudding
Bread pudding has been around for centuries, and is considered an efficient way to use up stale bread. It is also delicious. If you are looking for an impressive meal for guests for brunch or breakfast, assemble the bread pudding the night before, and bake it in the morning while you enjoy your company. No prep work, cleaning up, or slaving in the kitchen—just a seamless presentation.
Makes
Serving size
Ingredients
3 cups Homemade Rice Milk (or use unsweetened store-bought)
½ cup honey
3 eggs
2 teaspoons vanilla extract
½ teaspoon ground cinnamon
6 cups sourdough bread cubes
2 cups fresh blueberries
Instructions
- Preheat the oven to 350˚F.
- In a large bowl, whisk together the rice milk, honey, eggs, vanilla, and cinnamon until well blended.
- Stir in the bread cubes, and let the mixture soak for 30 minutes.
- Stir in the blueberries. Spoon the mixture into a 9-by-13-inch baking dish.
- Bake about 35 minutes, or until a knife inserted in the center comes out clean.
Cooking Tip
Sourdough bread has a delicious tangy flavor but is high in sodium, about 208 mg per slice. Change this ingredient to a low-sodium white bread, and you’ll cut the sodium per serving to 156mg.
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