When was the last time you had bread pudding? I know, right! In our family, we always talk about the delicious bread pudding my grandfather used to make and I’m always bookmarking the good looking ones I come across online but I never ever get around to making them. So it was about time!
Bread pudding doesn’t have to be unhealthy and if you substitute maple syrup for sugar, your result is an even more delicious flavour. I was so lucky to have fresh picked blueberries from Barrie Hill Farms and….
fresh farm eggs, milk and bread from Nicholyn Farms. I ask you – does life get any better than that? Sierra always has a friendly smile and I love talking food with her!
This dish couldn’t be any easier. Simply combine your ingredients, whisk well and pour over your bread pieces. If you can let it sit in the fridge overnight – perfect. If you don’t have the time, however, a couple hours will do. A little time in the oven, add some more fresh blueberries and almonds and you’ve got yourself breakfast, brunch or a delicious snack. I’ve included the option of adding a little lemon or orange zest if you like as well.
Eating this brought back wonderful memories of my grandfather and I will definitely be making this more often. I know my little nephews will love this dish and I’ve promised to make it for them after the family reunion camping trip coming up next week.
And next week, I’ll be off to the reunion so you won’t hear or see much of me. I’ll be around a little but you won’t see any new posts until next Sunday. Time for a little break – I’ve been going full steam for awhile now and definitely need my batteries recharged!
I hope you’ll try this with some fresh berries. Raspberries would go nicely with this as well. Have a great week, everyone. Cheers!
- 3/4 loaf of your favourite bread (challah, brioche works well) Loved the Nicholyn Farms bread!
- 4 eggs
- 2 1/4 cups whole milk
- 1/2 cup pure maple syrup
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- pinch of nutmeg
- 1 1/2 cups blueberries, washed
- zest from 1/2 lemon or orange (optional)
- If you’d like a little something extra, add some peaches as well.
- Cut pieces of bread into 1 inch cubes and place into a 9 inch baking dish.
- Whisk together the remaining ingredients except for 1/4 cup of blueberries. Pour the mixture carefully over the bread letting it soak in well. Add the remaining fresh berries on top.
- Cover pan in plastic wrap and set in fridge for 2 hours to 24 hours.
- Preheat oven to 350 F and replace the plastic with foil. Bake covered for 20 minutes. Remove foil and bake an additional 30 minutes until puffy and golden.
- Remove and let rest for 5 minutes. Top with slivered almonds, a drizzle of maple syrup and serve.
Update – August 10th.
I just love it when readers share their recipes and my friend, Debbie, from She Graces Her Home in God’s Beauty was kind enough to share photos of this recipe she made for a luncheon she had with her mom. She was so clever to add peaches! I can imagine the flavours must have been delicious. Thanks so much, Debbie, it looks scrumptious and love the tip!