I love bread pudding!

I love these tea settings I think that the pink and gold are so lovely. It was a wedding gift from some girlfriends from University. I never use it so I figured I may as well break it out for this post!

Ok so the irony of this post being made directly after a post where I vow to limit sugar and carb intake so I can get my 'pre-babies' body back is not lost on me.

That said I felt like making bread pudding and I had bread and blueberries so I figured why not? (the obvious answer to this question is: "because you said you were going to limit sugars and cabs inorder that you might one day get back in shape.")

So here is the recipe I used:

Use fresh or frozen blueberries in this great bread pudding. - I used fresh

Cook Time: 40 minutes

Ingredients:

•4 cups bread cubes- this is about 5 slices of bread
•1/4 cup butter or margarine, cut in pieces - I used unsalted butter
•2/3 cup granulated sugar - I used coarse brown sugar
•1/4 teaspoon salt - I forgot this...oops!
•2 cups fresh or frozen blueberries, rinsed well and drained - again I used fresh
•1/4 cup water - I used 2% milk and two eggs (baking minus eggs makes me nervous)
•2 tablespoons fresh lemon juice - I decided not to use lemon
•cream - ummmmm it would help if they said how much, no? I never have cream in my house because we drink our coffee black and I don't bake all that often, but I digress...I used one small coconut yogurt instead, I figured close enough.

*I also added two pinches of cinnamon and a tablespoon of vanilla


Preparation:

In a mixing bowl, combine bread, butter, sugar, salt, blueberries, water, and lemon juice. Pack mixture into a generously buttered 1 1/2-quart baking dish. Cook blueberry bread pudding at 350° for 40 minutes, until set.(they didn't mention if it should be covered or uncovered so I left it covered for 30 minutes and then uncovered for 10 minutes)

Here is the final product!



I think I may go make a cream sauce for it now.

Lots of love,

Cat

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I love bread pudding!

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