Cinnamon-Blueberry Bread Pudding

Back in the fall, Katie made the most yummy two-serving bread pudding, which we devoured while watching a movie (I cannot for the life of me remember which though). When I asked her for the recipe, she said it was from Taste of Home and that she used the pumpkin cinnamon swirl bread which was in stock at the grocery stores at the time. Unfortunately I never got around to scooping up a loaf of that bread for myself, but did finally get around to making this bread pudding. Of course, once I started to make it I realized there were no raisins to be found in the kitchen. Good thing there are several varieties of dried fruit in my pantry! Blueberries seemed like a fair trade and a good match for some cinnamony-ness.

They were quick to make too. I paused the yoga DVD I was doing in my living room to pour the milk mixture over the bread, let it soak for 15 minutes while I did more bendy things, paused again to pop in the oven, and by the time my workout was over I had hot steamy bread pudding begging to be scarfed down – complete with a burned tongue. By the way, I have a serious problem waiting for things to cool down enough to eat; which is where the ice cream comes in handy ;-)

Now what to do with the remaining loaf minus two slices? Any suggestions?

One year ago: Asiago Bagels (with Chipotle Pepper or Garlic & Chive Cream Cheese)

CINNAMON-BLUEBERRY BREAD PUDDING

Serves 2

Ingredients:

1 cup cubed cinnamon-swirl or cinnamon-raisin bread (approximately two slices)

1 egg

2/3 cup 2% milk

3 Tbsp brown sugar

1 Tbsp butter, melted

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

Dash salt

1/3 cup dried blueberries (or favorite dried fruit)

Directions:

  1. Preheat oven to 350 degrees*. Lightly grease two 7-oz. ramekins and distribute bread cubes between them.
  2. In a small bowl, whisk the egg, milk, brown sugar, butter, cinnamon, nutmeg and salt until blended. Stir in dried blueberries. Pour over bread; let stand for 15 minutes or until bread is softened.
  3. Bake at 35-40 minutes or until a knife inserted near the center comes out clean. Serve warm – with ice cream!

*You could also bake these in a toaster oven since they are small enough to fit.

Source: Adapted slightly from Taste of Home.

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