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Blueberry Bread Pudding

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“Cooking Light 2009”
READY IN:
50mins
SERVES:
9
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine first 3 ingredients in a small saucepan over medium-high heat; cook for 2 minutes or until butter melts and sugar dissolves, stirring frequently. Pour sugar mixture into a 13 x 9–inch baking pan coated with cooking spray; sprinkle evenly with blueberries.
  2. Remove crust from bread; reserve crust for another use. Cut bread into 1-inch-thick slices. Arrange bread slices over blueberries.
  3. Combine milk, vanilla, salt, and eggs in a large bowl, stirring with a whisk until frothy; stir in liqueur, if desired. Pour milk mixture over bread. Cover and chill 8 hours or overnight.
  4. Uncover pan; let stand at room temperature 30 minutes.
  5. Preheat oven to 350°.
  6. Bake at 350° for 40 minutes or until browned. Place a large platter or jelly-roll pan upside down over baking pan; carefully invert onto platter. Sprinkle evenly with powdered sugar.

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