Blueberry Bread and Butter Pudding
Blueberry Bread and Butter Pudding - So warm, spiced, fruity, buttery with light as air bread chunks soaked in creamy custard, this pudding is perfect for a make ahead brunch dish or a comfortable breakfast on a cold rainy morning.
Equipment
- Pie Dish or a oven safe deep tray
Ingredients
- 450 gms Brioche rolls or Dinner rolls Use Indian Pav bread or Croissants too
- 400 ml Milk of Choice Regular of plant based milk. I used a mix of both - Regular with some almond milk
- 3 Large Eggs
- 2 tbsp Brown Sugar
- 1 tsp Vanilla Extract
- 1/2 tsp Freshly ground Nutmeg
- 1/2 tsp Salt
- 4 tbsp Unsalted butter Cut into small chunks
- 2 tbsp Coarse brown/regular sugar to sprinkle on top
- 1/2 Cup Frozen Blueberries
- 1/2 Cup Fresh Blueberries Use frozen only if that is all you have or go all fresh.
To Serve
- Maple Syrup
- Whipped cream or ice cream
- Extra Blueberries
Instructions
- Preheat the oven at 190 degrees Celsius
- Cut or tear the bread into bite sized chunks
- Arrange them in a greased pie dish. Press down with the crust showing on top
- In a large measuring jug or a bowl, add the milk
- Add the eggs, vanilla, nutmeg , sugar and salt. Whisk well
- Add the frozen berries to the custard
- Pour mixture over the bread in the pie dish. Make sure you cover all the bread pieces
- Add the fresh blueberries on top, all over
- Arrange the butter pieces on top
- Sprinkle the coarse sugar
- Bake for 45-50 minutes until golden and top the looks crunchy
- Serve warm with maple syrup, whipped cream or ice ceram
- Enjoy
