Blueberry Breakfast Pudding Recipe
The blueberry breakfast pudding is a fruit breakfast pudding. Made with either fresh or frozen blueberries, the pudding is spiced with cinnamon, nutmeg and flavored with a dash of vanilla. Baked in the oven, it has a nice and soft texture in the inside.
Ingredients
1 large egg
1/3 cup light or dark brown sugar
1 cup skim milk
1 teaspoon ground cinnamon
1 teaspoon grated lemon rind
Pinch ground nutmeg
1 teaspoon vanilla extract
6 slices whole wheat bread
Nonstick cooking spray
2 cups fresh or frozen dry pack blueberries, sorted and stemmed
Directions
With a fork, beat the eggs and brown sugar together in a large bowl until well blended.
Stir in the milk, cinnamon, lemon rind, nutmeg, and vanilla extract.
Tear the bread into 1/2 inch pieces and stir into the mixture.
Cover and refrigerate for 1 hour or overnight.
Preheat the oven to 375°F.
Lightly coat an 8"x 8"x 2" baking pan with the cooking spray.
Stir the blueberries into the bread mixture and spoon into the pan, uncovered, spreading the pudding evenly.
Bake for 40 minutes or until firm.
Stir in the milk, cinnamon, lemon rind, nutmeg, and vanilla extract.
Tear the bread into 1/2 inch pieces and stir into the mixture.
Cover and refrigerate for 1 hour or overnight.
Preheat the oven to 375°F.
Lightly coat an 8"x 8"x 2" baking pan with the cooking spray.
Stir the blueberries into the bread mixture and spoon into the pan, uncovered, spreading the pudding evenly.
Bake for 40 minutes or until firm.
