Blueberry Bread Pudding

Preparing blueberry bread pudding will completely delight you. In the evening, mix all the ingredients in a baking dish and store it in the refrigerator overnight. The next morning, place the dish in the oven, and in 30 to 40 minutes, youll be enjoying one of the best breakfasts.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 40 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

  • 12 slice Bread, wheat

  • 4 pieces Egg, fresh

  • 230 g Sour cream

  • 60 g Sugar, white

  • 1 bag Sugar, white

  • pieces Lemon zest, fresh

  • 250 ml Milk, whole milk

  • 0.5 teaspoons Spices, cinnamon, ground

  • 60 ml Syrup, maple

  • 2 cups Blueberry, raw

Steps

  1. Grease a deep rectangular baking dish (26 x 20 cm) with butter. Cut the bread into 2 cm cubes. Arrange half of the cubes in a single layer on the bottom of the greased dish. Gently press them down with your palm.

  2. In a bowl, whisk together one egg, sour cream, regular and vanilla sugar, and grated lemon zest until smooth. Pour this mixture over the bread cubes in the dish and sprinkle half of the blueberries on top. Cover everything with the remaining bread cubes.

  3. In another bowl, whisk together 3 eggs, milk, cinnamon, and maple syrup until smooth. Pour this mixture over the bread cubes. Sprinkle the remaining blueberries on top. Cover the dish with plastic wrap and refrigerate overnight (or for at least 2 hours).

  4. When ready to bake, preheat the oven to 180°C (350°F). Bake in the preheated oven for 30 to 40 minutes. Once the top is golden brown, remove from the oven. Serve the pudding warm, and it pairs excellently with Greek yogurt or a dollop of whipped cream.

Nutrition Information (Per 100g)

  • Calories: 160.91 kcal
  • Fat: 4.66 g
    • Saturated Fat: 1.81 g
  • Carbohydrates: 22.2 g
    • Sugars: 8.77 g
  • Protein: 5.92 g
  • Fiber: 1.39 g