Blueberry Bread Pudding
Recipe by: Jenn Powell
Get ready for back to school with easy Blueberry Bread Pudding.
Ingredients
4 large Eggland's Best eggs
4 cups heavy whipping cream
1 cups sugar
1 TBSP vanilla extract
2 cups fresh blueberries
1 loaf French bread, cut into 1-inch cubes
Preparation
- Preheat oven to 350° and spray a 13x9 baking dish with non-stick spray.
- In a large bowl, whisk the eggs, cream, sugar and vanilla. Stir in blueberries.
- Fold in bread cubes; let stand until bread is softened, about 15 minutes.
- Pour into baking dish. Bake, uncovered approximately 50-60 minutes.
- Let stand 5 minutes before serving. Top with powdered sugar or whipped cream, if desired.
- Store in refrigerator
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 869 |
| Fat | 54g |
| Saturated Fat | 33g |
| Cholesterol | 195mg |
| Sodium | 344mg |
| Carbohydrates | 89g |
| Dietary Fiber | 1g |
| Protein | 11g |
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