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Blueberry Bread Pudding Recipe

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This recipe for Blueberry Bread Pudding, by , is from The Hudson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lynne Hudson
Added: Monday, October 5, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 C milk (1% or skim can be used)
1 C Egg Beaters,
2/3 C sugar,
1 tsp vanilla,
1/4 tsp ground cinnamon,
8 slices white bread cubed (about 4 C),
1 C (or more) blueberries (fresh or frozen)

Directions:
Directions:
In large bowl, blend milk, EBs, sugar, vanilla and cinnamon. Set aside.

Place bread cubes in bottom of 8x8x2 lightly greased baking dish. Sprinkle with blueberries.

Pour egg mixture over bread mixture.

Set dish in pan filled with 1" depth of hot water. Bake at 350 degrees for one hour (or until set).

Serve warm with caramel sauce.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
I use Mrs. Richardson's caramel sauce. A lower calorie caramel sauce could be substituted. This dessert was served first at the Harbor Springs MI cottage of Kay and Rich Howson.

 

 

 

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