Geauga Maple Company

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Blueberry Bread Pudding

12 slices of Cinnamon Bread (crust removed)
1 8 oz Package of Cream Cheese
1 Cup of Blueberries
12 Large Eggs
1/4 Cup of Sugar
2 Cups of Milk
1/3 Cup of Maple Syrup or Honey

1 Cup of Sugar
2 Tbsp. of Cornstarch
1 Cup of Blueberries
1 Tbsp. of Butter
1 Cup of Water

Bread Alternatives: Day old Cinnamon rolls and/or Italian bread. A loaf of Pepperidge Farm Cinnamon raisin bread is especially good. (If using all Italian bread, add more Sugar.)

Tear bread into1" pieces. Place half into a well-greased 9"x13" baking dish. Cut cream cheese into 1" cubes and place over bread. Top with blueberries and remaining bread. In a large bowl beat eggs and sugar. Add milk and syrup. Mix well! Pour over bread mixture. Cover and chill at least 5 hours or overnight. Remove from the refrigerator, 30 minutes before baking time.

Baking: Place oven at 350 degrees. Bake for 30 minutes covered. Uncover and bake for an additional 25 minutes or until center is set.

Sauce: In medium saucepan, combine sugar and cornstarch; add water. Bring to a boil over medium heat. Boil 3 minutes, stirring constantly. Stir in blueberries and reduce heat. Simmer 10 minutes or until berries burst. Stir in butter.

Serve over pudding.

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