Blueberry Bread Pudding with Day-Old Bread
Blueberry bread pudding: day-old bread soaked in milk, eggs and vanilla sugar, topped with blueberries, baked for 30 minutes.
« A little cake with leftover bread, too bad for my goats! Made this morning, right out of bed. » A bread pudding covered with blueberries, baked in the Cake Factory.
The day-old bread soaks for 10 minutes in a mixture of milk, eggs, sugar and vanilla sugar. It's drained, pressed into the pan, topped with the fruit and the rest of the milk, then sprinkled with a little sugar.
A zero-waste recipe from Bien de chez nous that also works with day-old croissants.
Ingredients and directions
- Prep time15 min
- Cook time30 min
- Resting10 min
- Total55 min
- DifficultyEasy
- Calories509 kcal/serving
- Cooking methodBaked
Ingredients
servings
Directions
- Preheat the oven to 200 °C.
- Beat the eggs with the milk, sugar and vanilla sugar.
- Cut the bread into pieces and let it soak in the mixture for 10 minutes.
- Drain the bread and place it in a 24 cm pan.
- Scatter half the blueberries over it and pour on the rest of the milk mixture.
- Sprinkle with sugar and bake for 30 minutes.
- Garnish with the remaining blueberries.
Equipment
- 24 cm pan
- Mixing bowl
- Whisk
Nutrition per 1 slice
| Calories | 509 kcal |
|---|---|
| Fat | 6.1 g |
| Saturated fat | 2.4 g |
| Carbohydrates | 93.3 g |
| Sugars | 36.7 g |
| Fiber | 4.5 g |
| Protein | 16.6 g |
| Salt | 1.44 g |
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