Blueberry & Cinnamon Bread Pudding with Syrup Glaze



  • 1 Egg

  • 2 T Cinnamon

  • ¼ C Sugar

  • ½ C Milk (I used whole Milk, but any milk or dairy alternative will work)

  • 2 t Vanilla

  • 2 T Lemon Juice (pineapple or any more acidic fruit juice will work!)

  • 1 Loaf stale bread (I used my homemade sourdough sandwich bread)

  • 1 C Frozen Blueberries (you could use fresh as well)

Crumb Topping

  • 3 T (cold) Butter

  • ¼ C oats

  • 1 T Cinnamon

  • 2 T brown sugar

Syrup Glaze

  • 1/3 C Powdered Sugar

  • 2 T [maple] syrup

  • About a teaspoon or 2 of ½ & ½

DIRECTIONS



Preheat oven to 350 degrees.


Add egg & cinnamon to a large mixing bowl. Mix well until cinnamon is incorporated into the egg.

Add in sugar, milk, vanilla and lemon juice

Cut the stale bread into large chunks and add into the bowl. Stir until the bread soaks up all the wet mixture. Add in blueberries – don’t worry about thawing and draining, the moisture just adds to the beautiful texture of the custard & bread! and give a quick mix.


Grease and 8”x8” pan. Dump the mix into the pan.

Put the Butter, oats, cinnamon and brown sugar into a small mixing bowl, mix with fork until resembles small crumbs.


Sprinkle the butter on the top of the pudding.


Bake covered for about 30 min or until golden brown on top


Glaze

Add the powdered sugar & syrup into a small bowl and mix until incorporated, add teaspoon at a time of ½ & ½ until you get desired GLAZE consistently. Serve glaze on the side with the bread pudding.

Serve HOT.


So delicious! So Beautiful! So Nourshing! Great Sunday morning Brunch!

Great paired with some eggs and crispy bacon on the side! Is your mouth watering yet?!

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