Savory Blueberry Bread Pudding
There is no sugar in this light and fluffy savory bread pudding. The sauce will add a small dose of sweetness. Your guests will appreciate having the option to sweeten or not. You can use either frozen or fresh blueberries in this recipe. If using frozen, do not thaw out the blueberries. Mix the frozen blueberries into the bread cubes once you have your egg mixture well underway. This way, any liquid or color from the blueberries will not bleed into the white bread.
Servings: 15
Calories: 419kcal
Ingredients
- 1 Tbs butter
- 1 pound loaf French bread unsliced
- 6 eggs separated
- 3 egg whites
- 4 ounces cream cheese
- 3 cups milk
- 1/2 tsp lemon zest
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 3 cups blueberries
Sweet Blueberry Sauce
- 2 cups blueberries
- 1/4 cup sugar
- 1/2 tsp lemon zest
- 1 Tbs triple sec
Instructions
- Slice bread into 1/2" cubes. Butter a 9 x 13 pan and spread out bread cubes in the pan.
- Separate the eggs making sure that no yellow is in the whites. It's OK for some of the whites to be in the yolks. With a mixer on high speed, whip the egg whites until frothy.
- In a separate bowl, whisk the yolks with the cream cheese. Mix in the milk. Fold in egg whites, being careful not to deflate the whites. Mixture will not combine completely. Mix in lemon zest, cinnamon and nutmeg.
- Spread 3 cups blueberries in with the bread cubes. Pour egg mixture over all. Smooth out the top with a rubber scraper. Place in a 375° oven for 30 minutes or until the top is browned all over.
- While Bread Pudding is in the oven, make the sauce. In a small saucepan over medium heat, combine 2 cups blueberries with the sugar, triple sec and lemon zest. Cook for about 15 minutes or until a shiny sauce develops and blueberries just begin to shrivel.
- When ready to serve, cut pudding into squares and top with the blueberry sauce.
- Oven Temperature: 375°F
- ENJOY THIS RECIPE FROM FreshFoodinaFlash.com
Nutrition
Calories: 419kcal